Pork with Clams

Pork with Clams

8 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    8 h 55 m
Laura
Recipe by  Laura

“An easy, tasty pork and clams recipe made by my Portuguese in-laws at every chance they get! Add a little bit of chili powder or crushed chilies for extra zing. Great for company!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Put pork in a dish, and add the wine, paprika, bay leaf, cloves, pepper, salt and 2 cloves of garlic. Cover and refrigerate overnight, turning occasionally.
  2. In a large saucepan, melt 2 tablespoons margarine. Saute onions, tomatoes and 5 cloves of garlic. Cook gently until onions are soft; add salt and pepper to taste.
  3. Wash the clams, discarding any that are open. Add them to the onion/tomato mixture. Cover, and cook over high heat until all clams have opened, about 5 minutes, then cook for another minute.
  4. Meanwhile, drain the pork; set marinade aside. Heat the remaining 2 tablespoons margarine in a large frying pan over medium heat. Cook pork until brown on all sides. Stir in marinade, and cook until there is very little liquid left. Keep turning pork or it will stick and burn!
  5. Serve the pork, the clams in their shells, and the onion mixture with boiled potatoes. Sprinkle everything with coriander and parsley, and garnish with lemon quarters.

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Reviews (8)

Rate This Recipe
kristina
23

kristina

Easy and delicious dish! I adapt it to how my family makes it (I am Portuguese) and take out the tomatoes and add some olive oil.

Julio G.
10

Julio G.

Great! My family loves the delicate combination of flavors... I also used the olive oil instead...

Maria
8

Maria

I'm Portuguese and now live in Portugal, so this dish is made often in our home. I use olive oil instead of margarine, and serve it with cubed fries and some olives for garnish and chopped pickeled mixed vegetabels. sprinckeled over top, with lots of chopped cilantro, its soooooo good!!!!!!!!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 394 cal
  • 20%
  • Fat
  • 18.2 g
  • 28%
  • Carbs
  • 19.3 g
  • 6%
  • Protein
  • 29.4 g
  • 59%
  • Cholesterol
  • 77 mg
  • 26%
  • Sodium
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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