The taste of... Madeira

Amjijoas na Cataplana

INGREDIENTS:

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 flavourful bottled clam juice

2 cups Portuguese tomato sauce

2 cups dry white wine

2 1/2 dozen littleneck clams, scrubbed and rinsed

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

PREPARATION:

Melt the butter in a large, heavy skillet over moderate heat.
Sauté the linguiga in the butter for three to four minutes.
Stir in the onion and garlic; sauté for about five minutes over low heat.
Add the mushrooms and sauté briefly.
Stir in two-three cups of the scallions and sauté for about two 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 quarter-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.

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