Best Portuguese Pork Clam Stew Recipes

PORTUGUESE PORK AND CLAMS

Steps:

• To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
• Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.

PORTUGUESE PORK WITH CLAMS | PORCO ALENTEJANA

Steps:

• In a medium bowl, toss the pork chunks with the red pepper paste. Add the wine and toss again. Cover with plastic wrap and refrigerate for at least 24 hours or up to 36 hours.
• Position a rack in the middle of the oven and crank up the heat to 400°F (200°C).
• In a colander set over a large bowl, drain the pork, reserving the marinade. Pat the pork dry with paper towels.
• In a large pot over medium-high heat, warm 3 tablespoons olive oil. Working in batches, add the pork and cook, stirring occasionally, until browned on all sides, 5 to 7 minutes. Add more oil in between batches, if needed. Transfer the pieces to a plate using a slotted spoon. If the bottom of the pot develops a dark coating, tip in some water in between batches and scrape it up.
• Lower the heat to medium, add the onion, and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
• Pour in the reserved marinade, return the pork to the pot, and cook, covered, over low heat until the meat is tender, 1 to 1 1/2 hours. If it looks as if the liquid will burble away, spoon in a bit of water.
• Meanwhile, in a large bowl, toss the potato cubes with the remaining 3 tablespoons oil, season lightly with salt and with plenty of pepper, and scatter in one layer on a rimmed foil-lined baking sheet. Roast, flipping them once or twice, until golden brown, about 45 minutes.
• Discard any clams that feel heavy (which means they're full of sand), have broken shells, or don't close when tapped.
• Raise the heat under the pork to high, stir in the clams, cover, and cook until they open, 7 to 10 minutes. Toss out any that refuse to pop open. Taste the broth and season with salt and pepper if needed.
• To serve, remove half the clams from their shells, and return them to the pot. Toss out the shells. Line the bottom of the serving bowls with the potato cubes, top with the pork and clams and broth, and sprinkle with the cilantro. Have a large bowl at the ready for the shells.

THE HIRSHON PORTUGEUSE CLAM AND PORK STEW - CARNE DE PORCO à ALENTEJANA

Steps:

• In a bowl, make a marinade paste with the paprika, garlic, olive oil and salt.
• Place the pork into a large plastic zip bag or a deep bowl. Add the paprika and garlic paste to the pork and massage it into the meat with your fingers. Add in the bay leaves, cloves and the wine, remove the air from the bag and seal it or cover the bowl.
• Marinate 6 hours and up to 24 hours. The longer the better! Be certain to stir the meat or massage it in the bag every so often.
• Place the clams in a bowl with cold water plus 1 tsp sea salt and an optional small handful of cornmeal. Let them sit for about 1 hour in the refrigerator so they expel any sand out of them.
• Heat the lard in a deep pan over high heat. Add in the marinated pork, reserving the marinade for later. Brown the pork on all sides in a single layer, cooking it in batches if needed.
• Strain the marinade (discarding solids) and add, stirring so that the pork is covered in the sauce.
• Scrape the bottom of the pan to deglaze. Reduce heat to low and cover with a lid to allow to barely simmer for 1 ½ hours, checking occasionally.
• Cut the peeled potatoes into 1 inch by ⅓ inch thick pieces and put them into a pot of salted water and place on the stove. Bring the water to a boil and allow to boil 5-7 minutes or until the outside is cooked, but the potatoes are still firm.
• Transfer the potatoes to a bowl of cold water to cool, then drain of excess water.
• Heat olive oil in a clean pan over medium-high heat. Add in the potatoes and cook until golden brown all over and tender in the middle, about 7-10 minutes.
• In the meantime, make another sauce with the tomato paste, wine, oil, garlic, onion, parsley, chili flakes, salt and pepper, simmering it all for 6 to 8 minutes.
• Remove the clams from their water bath and place them in the sauce over low heat. The clams should open after a couple of minutes. Remove those which do not open and discard.
• Shake the pan, add olives (and optional giardiniaira) and transfer the clams to the top of the meat. Cover. Boil gently for 3 minutes.Place potato in a soup plate or shallow bowl with plenty of the pork and clams on top and lots of sauce.
• Add wedges of lemon and cilantro leaves for garnish and serve with crusty Portuguese bread.

PORTUGUESE PORK & CLAM STEW

Steps:

• Heat 2 tablespoons olive oil in a pot and brown pork in bunches. Set aside.
• Add the onion to the pan and cook for 4 minutes, add garlic, chili, paprika.
• and bay leaves and cook for three more minutes. Then stir in tomatoes, wine and stock and bring to the boil.
• Add the pork and chopped chorizo and cook covered for 45 minutes until the pork is tender.
• Add the clams then cover and cook for 5 minutes more until clams open. Stir coriander through stew and serve immediately with rice.

PORTUGUESE PORK ALENTEJANA

Steps:

• In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
• Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
• Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
• In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
• Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.