How to Make Clams from the Caldeira de Santo Cristo – São Jorge Island

Clam from the Caldeira de Santo Cristo is well known and appreciated by Azoreans and visitors to the region. São Jorge Island is the only place in the Azores where this species of clam is cultivated. These clams are much larger than those from mainland Portugal and have a delicious, distinctive flavor that makes them one of the most sought-after dishes on São Jorge Island.

This species of clam, ruditapes decussatus, is a protected species and can be found in various restaurants on the island.

(C) SIARAM

The Clams from the Caldeira de Santo Cristo

The Caldeira de Santo Cristo is a fajã (coastal plain) on São Jorge Island and the only place where the delicious clams can be found.

The lagoon of the Fajã da Caldeira de Santo Cristo is where the clams are cultivated. It is not certain how they ended up there; some say it was Canadian immigrants, while others claim it was the English who brought the clams to the lagoon. There are various versions of how they got there, but none are proven (see references at the end of the article). It is also unclear why they reproduce so easily in this location.

(C) SIARAM

This lagoon was classified as a natural reserve by the Regional Government of the Azores, mainly to protect the clams from extinction. There is significant commercial interest in this species of clams, which is the only one commercially exploited in the Azores.

The ruditapes decussatus clam is a protected species, and there is a closed season during which harvesting is prohibited to conserve the species. The closed season runs from May 15 to August 15. Traders usually buy them beforehand and keep them frozen to sell during the peak season.

The mollusk is very famous and is considered a gastronomic delight by everyone who has the pleasure of trying it, as it possesses a unique flavor and texture characteristic of the Caldeira. Many tourists and local residents enjoy this delicacy during the peak season.

Clams from the Caldeira Recipe

The famous Clams from the Caldeira are mouthwatering, and if you want to try making them at home, we share a recipe for you to enjoy with your family.

This recipe may vary, but the goal is always to highlight the unique flavor and characteristics of this species, so appreciated in the Azores.

(C) SIARAM

Ingredients

To make this delicious recipe, you will need the following ingredients:

• 2 kg of clams
• 1 onion
• 3 cloves of garlic
• 50 ml of olive oil
• 50 ml of vegetable oil
• 50 ml of vinegar
• 1 bay leaf
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• 1 sprig of parsley
• pepper
• salt

Preparation Method

To prepare this recipe, follow these steps:

1. Soak the clams for at least 2 hours in seawater or freshwater with plenty of coarse salt. During this time, change the water once or twice.
2. Place a pot over the heat with olive oil and vegetable oil. Let it heat up a bit and add the chopped onion and garlic, allowing them to brown. Then add the vinegar, bay leaf, pepper, paprika, cumin, and salt.
3. Wash the clams very well under running water and then add them to the pot.
4. Keep the pot covered and shake it occasionally until all the clams are open.

When ready, turn off the heat and add the chopped parsley. Let it rest for about 5 minutes before serving.

Extra Tip: For better flavor, soak the clams in plenty of cold salted water for about three to four hours. Before preparing, rinse them under cold running water. Drain them again and set aside for preparation.

(C) SIARAM[/caption>

The Clams from the Caldeira are a unique species in the Azores and are highly sought after for their fantastic flavor, making them popular among tourists visiting the island and the residents of the archipelago.

When visiting São Jorge Island, you must try this typical dish of the island.

References:

• Who introduced clams to the Caldeira da Fajã de Santo Cristo?
  by Aristides Silva (Fisheries Technician)