Recipe: Clam, Pork, Sausage, and Bacon Stew

the appetizer:

Things Cooks Love by Sur La Table and Marie Simmons explores the best kitchen tools, including the Cast Iron Skillet and Portuguese Cataplana, provides information on world cuisines, from The Asian Pantry to The Moroccan Pantry, and offers recipes like Clam, Pork, Sausage, and Bacon Stew and Grilled Butterflied Leg of Lamb.

Cookbook

Clam, Pork, Sausage, and Bacon Stew

Prep 30 min | Cook time 50 min | Serves 4

A number of traditional Portuguese dishes are based on the unlikely, but flavorful, combination of pork and shellfish. This variation on amêijoas na cataplana, the classic clam and pork stew, calls for three types of pork: fresh pork cubes, spicy sausage, and bacon. The addition of Italian green beans, also known as romano beans, with the clams makes this recipe a one-pot meal. Serve with plenty of bread to sop up the flavorful sauce.

Implements

Food Mill, Rubber Spatula, Large Heavy Skillet, Cataplana, Oven Mitts

Ingredients

1 can (28-ounce) Italian plum tomatoes with juices
2 tablespoons extra virgin olive oil
2 (1/4-inch-thick) slices bacon, cut into 3/4-inch dice
1 cup chopped yellow onion
1 cup chopped red bell pepper
1/2 cup chopped green bell pepper
3 cloves garlic, coarsely chopped
4 ounces chouriço or chorizo, casings removed and cut into 1/4-inch dice
4 ounces pork tenderloin, loin, or shoulder, cut into 1/4-inch dice (optional)
2 teaspoons sweet paprika
1/2 cup dry white wine
2 tablespoons finely chopped fresh Italian parsley
2 pounds littleneck or Manila clams, cleaned (see Tip, page 222 of the book)
8 ounces romano or other green beans, trimmed and cut into 1-inch lengths

1. Fit a food mill with the medium disk, and set the mill on the rim of a medium bowl. Put the tomatoes with their juices in the food mill and puree. Reverse the crank to extract every bit of flavor from the tomato pulp, and occasionally stop to clean the underside of the mill with a rubber spatula, so the purée falls freely. Discard the pulp left in the strainer. Set the purée aside.

2. In a large, heavy skillet, heat the olive oil over medium heat until hot enough to sizzle a piece of bacon. Add the bacon and cook, stirring, for 5 minutes, or until lightly browned. Add the onion and red and green peppers and sauté, stirring, for 8 minutes, or until the vegetables are wilted and beginning to turn golden. Add the garlic and sauté for 1 minute. Stir in the chouriço and pork and cook, stirring, for 3 minutes, or until lightly browned. Sprinkle with the paprika and cook, stirring, for 1 minute.

3. Add the wine, tomatoes, and parsley and bring to a boil. Decrease the heat to low and cook, uncovered, for 20 minutes, or until liquid is slightly reduced.

4. Spoon half of the sauce into the cataplana; spoon the clams on top and scatter the green beans over the clams. Spoon the remaining sauce on top. Secure the cover in place.

5. Place the cataplana over medium heat and cook for 10 minutes, or until the clams have opened. Bring the cataplana to the table and, using oven mitts, carefully remove the cover. Discard any clams that failed to open. Spoon the clams and rich sauce into warmed shallow bowls and serve at once.