Makes 5 small-bite servings
A cataplana is a hammered copper, hinged pot of Portuguese origin that resembles a clam shell. It is used to steam shellfish and can be used on the stovetop or in the oven. Besides being fun to cook in and a bit unusual, it also looks great hanging on a kitchen wall. If you don’t yet have a cataplana, a large skillet will get the job done, too.
Ingredients
- 6 large garlic cloves, peeled and crushed
- 1 tablespoon pimentón (smoked Spanish paprika)
- 1 teaspoon red pepper flakes
- 1 cup olive oil
- 8 oz pancetta
- 1 medium yellow onion, diced
- 2 cups dry white wine
- 20 Manila or other small clams
- 1/2 cup chopped flat-leaf parsley
- Kosher salt, to taste
Directions
- In the bowl of a food processor fitted with the metal blade, process the garlic, pimentón, red pepper flakes, and 1/2 cup of the olive oil until it forms a paste.
- In a bowl, pour the paste over the pancetta and allow it to marinate for at least 1 hour; you can marinate it overnight, if you wish.
- Heat the remaining 1/2 cup olive oil in a large sauté pan over medium heat. Add the onion and cook until tender and translucent, about 4 minutes. Add the marinated pancetta, cover, and continue cooking for 10 minutes more. Remove the lid and add the white wine. Replace the lid and continue cooking until the liquid has reduced by half.
- Add the clams and cook, covered, until all the clams have opened, 4 to 5 minutes. Discard any unopened clams. Sprinkle with the parsley and season with salt. Serve in warmed bowls with lots of crusty bread.
