Cataplana de Amêijoas

Name: Cataplana de Amêijoas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1kg fresh clams, purged in salted water; 2 onions, diced; 4 cloves garlic, sliced; 3 ripe tomatoes, diced; 1 red pepper, diced; 200ml dry white wine; 4 tbsp olive oil; 1 bay leaf; Fresh coriander, chopped; Salt and pepper; Pinch of red pepper flakes

Cataplana de Amêijoas (kah-tah-PLAH-nah deh ah-MAY-zhoh-ash)

Clam Cataplana

⏱ Prep Time 35 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 270 kcal

Clams steamed in a sealed copper cataplana vessel with tomatoes, onions, garlic, white wine, and fresh coriander, releasing an intoxicating burst of briny, aromatic steam when the lid is opened at the table.

Nutrition & Info

Protein 24.0g

Carbs 12.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ mollusks

Equipment Needed

cataplana or heavy lidded pot sharp knife

Presentation Guide

Vessel: copper cataplana

Garnishes: fresh coriander, lemon wedges

Accompaniments: crusty bread, white rice

Ingredients

1kg fresh clams, purged in salted water
2 onions, diced
4 cloves garlic, sliced
3 ripe tomatoes, diced
1 red pepper, diced
200ml dry white wine
4 tbsp olive oil
1 bay leaf
Fresh coriander, chopped
Salt and pepper
Pinch of red pepper flakes

Instructions

1
Heat olive oil in the bottom of a cataplana or heavy pot. Sauté onions for 5 minutes until translucent.
2
Add garlic, red pepper, and bay leaf. Cook 3 minutes.
3
Add diced tomatoes and cook 5 minutes until they begin to break down.
4
Pour in white wine and let bubble for 2 minutes.
5
Add purged clams, scatter red pepper flakes, and close the cataplana tightly.
6
Cook over medium-high heat for 8-10 minutes until all clams open. Discard any that remain closed. Scatter with coriander and bring the sealed cataplana to the table for a dramatic reveal.

💡

Did You Know?

The cataplana vessel is shaped like a clam itself — a sealed copper dome that traps steam and creates a pressure-cooker effect.

Chef's Notes

Equipment Tips

cataplana or heavy lidded pot
sharp knife

Garnishing

fresh coriander, lemon wedges

Accompaniments

crusty bread, white rice

The Story Behind Cataplana de Amêijoas

The cataplana vessel arrived in the Algarve during the Moorish occupation, resembling a North African tagine reimagined in copper. The clam cataplana is the Algarve's most iconic dish, celebrating the region's extraordinary shellfish with Mediterranean aromatics. Opening the sealed cataplana at the table creates a theatrical moment of fragrant steam.

🕐 Traditionally enjoyed lunch, dinner 📜 Origins: Algarve, Moorish influence

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