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Print this Recipe    Amjijoas na Cataplana

(Steamed Clams and Sausage with Tomato Sauce)

2 tablespoons unsalted butter
1/2 pound linguiga (Portuguese sausage) or Spanish-style chorizo, sliced
crosswise into rounds 1/4 inch thick
1 cup chopped onion (1 large)
1 large clove garlic
1 1/2 cups coarsely chopped mushrooms (about 1/4 pound)
1 cup chopped scallions
3 cups Basic Fish Stock or flavorful bottled clam juice
2 cups Portuguese tomato sauce ( see below)
2 cups dry white wine
2 1/2 dozen littleneck clams, scrubbed and rinsed

4 slices toasted Italian bread, each 3/4 inch thick

Melt the butter in a large, heavy skillet over moderate heat. Saute
the linguiga in the butter for 3 to 4 minutes. Stir in the onion
and garlic; saute for about 5 minutes over low heat. Add the
mushrooms and saute briefly. Stir in 2/3 cup of the scallions and
saute for about 2 minutes or until soft. Add the fish stock, tomato
sauce, and white wine; bring the mixture to a boil over moderately
high heat so that the liquid is at a simmer. Add the clams, cover
and simmer for about 10 minutes, or until the clams have opened.
Discard any that do not open. Transfer this cataplana to a large
tureen, leaving the last 1/4 cup of liquid behind in the pan since
it may contain sand from the clams. Serve the cataplana in shallow
bowls, garnish with the remaining chopped scallion and accompany
with the toasted Italian bread.

Portuguese Tomato Sauce

1/4 cup olive oil
2 medium yellow onions, thinly sliced
2 large cloves garlic, minced
1 green pepper, diced
1/2 cup fresh parsley leaves, chopped
1 large can (35 oz.) Italian-style tomatoes
1/3 cup Italian tomato paste
1 cup water
1/2 cup dry red wine
2 tablespoons red wine vinegar
4 teaspoons granulated sugar
1/2 teaspoon freshly ground pepper
3/4 teaspoon salt
1 large bay leaf
1/4 teaspoon each: dried thyme, crushed dried basil leaves, ground cumin
1/8 teaspoon crushed red pepper pods

Heat olive oil in a large saucepan. Add sliced onions and saute
them over medium heat about 2 minutes. Add garlic and stir, separating
onion slices for about 4 minutes longer, until onions are soft,
but not browned. Add parsley, tomatoes (including all their liquid),
tomato paste and all other ingredients. Break up any whole tomatoes
with a spoon.

Bring sauce to a boil, then reduce heat and simmer uncovered about
1 1/2 hours. Stir occasionally to prevent sticking. Adjust seasoning
to taste. If the sauce is too sour, add a dash of sugar, acidity
varies depending on the type of vinegar used.


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