How to make Amêijoas na Cataplana

Why cooks start here

Amêijoas na Cataplana is cooked the way the Algarve cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Amêijoas na Cataplana captures the essence of the Algarve's coastal bounty, brought to life in a home kitchen. This dish, deeply rooted in the region's culinary tradition, is a staple at informal family meals where fresh ingredients are key. It's a no-fuss affair, relying on the quality of clams and the generosity of olive oil. The cataplana, a traditional hinged cooking vessel, ensures that all flavors mingle perfectly, though any large pot will do for this home version. This dish combines tender clams with savory presunto, tomatoes, and piri-piri, all enhanced by garlic, wine, and a fresh coriander finish, with a squeeze of lemon adding brightness. Enjoy with crusty bread to soak up the flavorful juices.