Amêijoas na Cataplana

Ingredients

• 1.5 kgclams — purged in salted water
• 120 gpresunto — diced
• 1onion — finely chopped
• 6 clovesgarlic — sliced
• 3ripe tomatoes — grated
• 1green pepper — diced
• 150 mldry white wine
• 5 tbspfresh coriander — chopped
• 1piri-piri chili
• 6 tbspolive oil
• 1lemon — cut into wedges
• to tastefine sea salt

Method

1. Begin by heating 6 tablespoons of olive oil in an open cataplana over medium heat. Add 1 finely chopped onion, 6 minced cloves of garlic, and 1 sliced green pepper. Cook gently, stirring occasionally, until the onion becomes translucent and the peppers soften, releasing their sweet aroma.
2. Grate 3 ripe tomatoes directly into the cataplana, discarding the skins. Stir the mixture and allow it to cook down until it thickens into a jam-like consistency, deepening in color and intensifying in flavor.
3. Pour in 150 ml of dry white wine, stirring to combine with the tomato mixture. Add 120 g of diced presunto, ensuring it is evenly distributed. Let the presunto cook for a few minutes until it begins to release its flavors into the sauce.
4. Increase the heat slightly and add 1.5 kg of cleaned clams on top of the mixture. Ensure the clams are spread out evenly, then place a whole piri-piri chili on top for a subtle heat infusion.
5. Clamp the cataplana shut and increase the flame to high. Allow the clams to steam for several minutes. You'll know they are done when the shells have opened wide, releasing their juices into the sauce.
6. Carefully bring the cataplana to the table and open it in front of your guests. Taste the broth and adjust with fine sea salt if necessary. Finish with a generous shower of 5 tablespoons of freshly chopped coriander and serve immediately with lemon wedges and crusty bread to soak up the juices.