Casa
Martin
Cookbook
Algarve Clams
The various grades of clams and cockles on sale in the markets in the Algarve differ hugely in price from a couple of hundred escudos per kilo to a couple of thousand but all are worth trying. They can be used in the same way as mussels, made into soup, stews etc and have a particular affinity with meat particularly pork and cured pork products. As a precaution it is worth washing them very thoroughly in several changes of cold salty water to rid them of as much sand as is possible. Any that don't open after cooking should be thrown away. Never try to poke unopened ones with the tip of a knife to see if they are almost open. I did this once and was rewarded with a clamshell full of nothing more than filthy, silty estuary mud contaminating my otherwise wonderful dish of Seafood Rice!
You may at various times of the year see Razor Shells for sale in bundles. These are particularly good cooked like Moules Mariniere or grilled with garlic butter.
This dish is traditionally cooked and served in a copper "Cataplana" a clam shaped hinged pot which can be turned completely upside down for even cooking of the contents. They are widely on sale in the markets but do check whether they are actually for cooking or merely for decoration as some have a varnished exterior. A saucepan with a lid and a good shake will do just as well.
1kg Clams, well soaked
50g Touchino chopped
50g Chouriço chopped
1 Onion finely chopped
1 tbsp Olive Oil
1 tbsp Lard
1 tbsp Parsley chopped
1 tbsp Coriander chopped
2 small red Chillies
Lemon wedges to serve
Soften the onion in the fats with the touchino and chouriço then add all the other ingredients. Place a lid on the pan and cook until all the clams are open. Serve immediately with the lemon squeezed over and plenty of bread to mop up the juices.