As inigualáveis amêijoas da Caldeira do Santo Cristo, apanhadas e comidas à beira da lagoa.
Reportagens: retrato turístico da Caldeira do Santo Cristo.
Cozinheira: Elisabete Borges
Convidado: Décio Pereira, Presidente da Direcção da Associação Amigos da Caldeira
The Caldeira do Santo Cristo in the island of São Jorge in the Azores creates an environment for the growing of clams in a controlled manner that offer a unique flavor to the palate.
This program is part of a series, produced at Portuguese television in the Azores RTP/A, entitled Sabores das Ilhas - Tastes of the Islands.
Although the program is in Portuguese, following is the recipe for the preparation of Clams Caldeira do Santo Cristo Style.
3.3 lbs. Clams
1 Medium onion - finely chopped
2 Cloves of garlic - finely chopped
4 TSP Extra Virgin Olive Oil
2.5 TSP Vegetable oil
1 Bay leaf
7 Sprigs of Parsley
1 tsp of ground cumin
1 TSP Sweet Paprika
1 TSP Wine Vinegar
Fresh ground Black Pepper to taste
Sauté onion, and garlic in olive oil and vegetable until golden. Add spices, and vinegar, mix well and add clams and cover. Cook at medium heat for 5 minutes. Remove pot from the stove and agitate. Add parsley sprigs.
Check to see that clams are open and agitate once again. Continue cooking until all clams are open and cooked.
Serve immediately with a artisan bread and a chilled Rosé wine.
Free translations: JMLA