Pork and Clams (Carne de Porco à Alentejana) is a cherished Portuguese dish, bringing together the richness of pork and the brininess of clams in a flavorful stew. This iconic dish hails from the Alentejo region, celebrated for its unique combination of land and sea flavors. The preparation begins with marinating pork cubes in garlic, paprika, and white wine, followed by cooking them with onions, tomatoes, and clams. The result is a hearty, aromatic dish that looks and tastes wonderful, making it an inviting option for a comforting meal.
Ingredients
- 1 lb pork shoulder, cubed
- 1 cup white wine
- 2 cloves garlic, minced
- 1 Tbsp paprika
- 1 medium onion, chopped
- 2 medium tomatoes, diced
- 2 dozen clams
Instructions
- Marinate the cubed pork shoulder in a mixture of minced garlic, paprika, and white wine for at least 1 hour in the refrigerator.
- In a large pot, heat 2 tablespoons of oil over medium heat. Add the marinated pork and brown evenly on all sides.
- Add the chopped onion and diced tomatoes to the pot. Cook for about 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the clams to the pot. Cover and cook for 5 to 7 minutes, or until the clams have opened.
- Check for seasoning and adjust with salt and pepper according to taste. Remove from heat.
- Serve the dish hot, accompanied by crusty bread for dipping.
Keywords: Portuguese Stew, Hearty Meal, Comfort Food
Spice Rack: Garlic, Paprika
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