Algarve
Cataplana de Peixe
Fish, clams and shrimp, gently cooked over vegetables in a sealed cataplana
60 min·4 servings
clams
Small clams with smooth, hard shells and tender, briny-sweet meat.
Caution: Soak fresh clams in salted water to purge the sand, and discard any that are open before cooking and do not close when tapped.
Fresh clams are sold at good fish counters, often only to order, and frozen clams in the shell turn up in many supermarkets and Asian grocers. Similarly small cockles are a good substitute, and mussels will do, though they are larger, softer and stronger in flavour.
Substitute:
Cockles come closest. Mussels work, but the dish turns stronger in flavour and the meat softer. Canned shelled clams are no use where the clams are meant to cook in their own juices.
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