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.
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
1Heat olive oil in the bottom of a cataplana or heavy pot. Sauté onions for 5 minutes until translucent.
2Add garlic, red pepper, and bay leaf. Cook 3 minutes.
3Add diced tomatoes and cook 5 minutes until they begin to break down.
4Pour in white wine and let bubble for 2 minutes.
5Add purged clams, scatter red pepper flakes, and close the cataplana tightly.
6Cook 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.