Porco Alentejana (Pork and Clams)
With clams from the sea and pork from the nearby mountains, it speaks to the landscape, and diet, of Portugal itself. Its garlicky broth pairs well with crusty bread and dry Portuguese wine.
- 4 pounds Clams
- 2 pounds pork loin (boneless pork chops)
- 1½ pounds small white potatoes
- 1 large yellow onion
- 1½ cups red or white wine
- 2 red bell peppers
- 6 cloves of garlic
- 1½ tbsp paprika
- 1 cup chopped cilantro
- ½ cup extra virgin olive oil
- 4 bay leaves
- ¼ cup tomato paste or red bell pepper pureesalt and pepper
- Rinse the clams three times to remove any sand. (optional: submerge the clams in a bowl fill with water for about three hours)
- Cut your pork in half inch cubes and salt the pork
- Slice the red bell peppers, chopped onion, chopped the cilantro, mint your garlic.
- Quarter the potatoes. Boil them in salted water for about 10 to 15 minutes.
- After the potatoes are cooked drain them into a colander.
- In a hot pan and 1/4 cup of olive oil and sauté the pork for about three minutes then add in the onions, bay leaves, pepper paprika and bell pepper and cook for another five minutes.
- Add the fresh garlic and sauté for additional minute
- Add the clams potatoes and wine. Cook an additional 5 to 10 minutes until all the clams have opened.
- Add the cilantro finish with more extra-virgin olive oil and optional add some tomato paste or purée of roasted red bell pepper.
Tried this recipe?Let us know how it was!