RECIPE - Coquina in Wine (Tarioba ao Vinho)

This recipe from the state of Maranhão features a mollusk known as tarioba in Portuguese and as giant false coquina in English. (Click here for more information on tarioba). It comes from Ana Lula, the chef and proprietor of a well-known restaurant/bar called Antigamente in the historic center of São Luís. Self-taught as a chef, Ana Lula has been in charge at Antigamente for more than 20 years, and this is one of her most popular dishes.

Although the recipe specifies tarioba, I'm sure that it could be made successfully with whatever species of fresh clam is available in your local market - whatever species, that is, with the exception of goeduck!
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RECIPE - Coquina in Wine (Tarioba ao Vinho)
Serves 4

2 dozen medium-sized tarioba or other clams, cleaned and washed, but unshelled
1/2 cup extra-virgin olive oil
1 large tomato, peeled, seeded and chopped
1 medium onion, finely minced
1 clove garlic, finely minced
1 serrano or jalapeno chile, seeded and chopped, to taste
1/4 cup cilantro, finely chopped
1/4 cup green onion, green parts only, finely chopped
1 cup dry white wine
salt to taste
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In a large saucepan, heat half of the olive oil. Add the chopped tomato, onion and garlic. Cook for 1 or 2 minutes, stirring. Add the clams and cook for 5 more minutes, stirring from time to time. Add the chile, the cilanto and green onion. Stir. Add the wine. Bring quickly to a boil, reduce heat slightly, and let cook for 5 minutes. Taste for salt and season if required.

Remove from heat, add the remaining olive oil, stir quickly to mix, and serve.

Recipe translated and adapted from Cozinha Regional Brasileira by Abril Editora.