Clams and lemon in the cataplana
Chef Vítor Sobral
Ingredients (10 pax)
3kg of clams
400g of chopped onions
6 Cloves of garlic, chopped
400g of peeled tomatoes
0,5dl of lemon juice
1,5dl of extra virgin olive oil
Pepper (to taste)
Chives (to taste)
Preparation (10 pax)
Brown the onions, the garlic and the tomatoes in olive oil. Add the clams, the malagueta pepper and the lemon juice. Let the mixture cook in low heat, with the lid on. Serve sprinkled with the chives.
Silampos products used in this recipe
