BY MARGARET MORGAN
NEWJERSEYNEWSROOM.COM
Forget Emeril Lagasse or Rachael Ray. When it comes to scouring the earth in search of a new recipe, Margaret Morgan knows her stuff and got the following Portuguese recipe from a restaurant in Estoril, Portugal.
Amêjoas na Cataplana translated means clams in a cataplana pot. Cataplana is a Portuguese seafood dish, popular on the country's Algarve coast. It is also the name of the special cookware used to prepare the dish, which is traditionally made of copper and shaped like two clamshells hinged at one end and able to be sealed using a clamp on either side of the assembly.
When tightly sealed, the clams (littlenecks are preferable) are steam cooked to perfection and infused with the flavors of the tomatoes, herbs, spices, sausage and ham.
Deep Cut Orchid Society's 13th Annual Show will feature thousands of delicate flowers with rainbow colors from pure white to deep orange, yellows, purples, magenta, green, blue – even spotted and stri...
