Cockles in Cataplana

== Description ==
This recipe yields 4 servings.
== Ingredients ==
* 2 ½ lb cockles
* 2 tbsp cornmeal
* 2 tbsp lard
* 3 Spanish onions peeled, chopped
* 3 garlic cloves peeled, chopped
* green peppers cored, seeded and chopped
* 1 bay leaf
* 1 can whole, peeled tomatoes –(16)
* 1 cup tomato sauce
* 2 prosciutto shredded
* ¼ lb smoked ham diced
* ¼ lb pepperoni diced
* ½ cup white wine
* 3 tbsp chopped cilantro
== Directions ==
# Wash cockles and leave in cold salted water with cornmeal for half a day.
# In a pan heat lard and olive oil.
# Add onions, garlic and green peppers.
# Cook for 10 minutes.
# Add bay leaf, tomatoes and their juice.
# Break up tomatoes.
# Bring to a simmer, cover and cook slowly for 30 minutes.
# Then add tomato sauce, prosciutto, ham and pepperoni.
# Cook for 30 minutes more.
# Spoon half of tomato mixture into the bottom of a cataplana or a saucepan with a tight fitting lid.
# Bring to a simmer, adjusting heat so that it barely bubbles.
# Rinse cockles well and arrange them on top of sauce.
# Spoon remaining tomato sauce over them.
# Cover and simmer 10 minutes.
# Open pan, add white wine and scatter cilantro on top.
# Cover tightly and return to a simmer.
# Cook for 10 to 12 minutes more, or until cockles open up. 
Category:Tomato Recipes
Category:Clam Recipes
Category:Cornmeal Recipes
Category:White wine Recipes
Category:Green bell pepper Recipes
Category:Ham Recipes
Category:Prosciutto Recipes
Category:Pepperoni Recipes
Category:Portuguese Meat Dishes
Category:Portuguese Snacks