Portuguese Pork & Clam Stew

How to make a Portuguese Pork and Clam Stew.

Ingredients: Serves 4

  • 900 g lean pork shoulder, cut into 5 cm cubes
  • 24 clams, cleaned and de-bearded
  • 5 garlic cloves, peeled and thinly sliced
  • 800 g canned plum tomatoes, drained and chopped
  • 2 medium size onions, thinly sliced
  • 2 bay leaves
  • 1 thyme twig
  • 240 ml dry white wine
  • pinch of hot chilli pepper flakes
  • 120 ml olive oil
  • salt
  • freshly ground pepper
  • 14 g cilantro or parsley, chopped

Method:

  1. In a bowl, make a marinade with the white wine, bay leaf, thyme, chilli pepper flakes, salt and pepper.
  2. Add the pork cubes and let it marinate overnight.
  3. When ready to cook, remove the pork from the marinade and dry it well with paper towels.
  4. Save the marinade.
  5. Heat the olive oil in a saucepan over high heat.
  6. Brown the pork cubes all over.
  7. Set aside on towel paper.
  8. Drain fat from the pan leaving about 2 tablespoons.
  9. Add onions and sauté over medium heat stirring occasionally for about 5 minutes.
  10. Add the chopped tomatoes and simmer for about 30 minutes stirring once in a while.
  11. If the sauce is too thick, add a bit of the saved marinade.
  12. Place the clams over the simmering pork, cover saucepan and steam clams for about 3 to 6 minutes, or until they open.
  13. Taste for salt and pepper.
  14. Serve sprinkled with the chopped cilantro or parsley accompanied by fresh crusty bread and enjoy!
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