Portuguese Pork and Clams (Porco Alentejana)

Delight in a classic taste of Portugal with this savory Portuguese Pork and Clams recipe, also known as Porco à Alentejana. This hearty dish combines tender pork, fresh clams, and vibrant spices to create a soul-satisfying meal that brings the authentic flavors of Alentejo to your table.

Ingredients

🦪 4 pounds clams
🥩 2 pounds pork loin, boneless pork chops
🥔 1-1/2 pounds small white potatoes
🧅 1 large yellow onion
🍷 1-1/2 cups red or white wine
🌶️ 2 red bell peppers
🧄 6 cloves garlic
🌶️ 1-1/2 TBSP paprika
🌿 1 cup chopped cilantro
🫒 1/2 cup extra virgin olive oil
🍃 4 bay leaves
🍅 1/4 cup tomato paste or red bell pepper puree
🧂 Salt and pepper

Instructions

1- Prep the Clams:

• Rinse the clams three times to remove any sand.
• Set them aside.

2- Prepare the Pork:

• Cut the pork loin into half-inch cubes.
• Season generously with salt.

3- Chop the Vegetables:

• Slice the red bell peppers.
• Chop the onion and cilantro.
• Mince the garlic cloves.

4- Boil the Potatoes:

• Quarter the potatoes.
• Boil them in salted water for about 10 to 15 minutes.
• Drain them in a colander.

5- Sauté the Pork:

• Heat 1/4 cup of olive oil in a large pan.
• Add the pork cubes and sauté for about three minutes.

6- Add Vegetables & Spices:

• Incorporate the onions, bay leaves, paprika, and bell peppers into the pan with the pork.
• Cook for an additional five minutes.

7- Add Garlic:

• Stir in the minced garlic.
• Sauté for one more minute.

8- Combine Ingredients:

• Add the clams, potatoes, and wine to the pan.
• Cook for 5 to 10 minutes or until all the clams have opened.

9- Finish the Dish:

• Stir in the chopped cilantro.
• Drizzle with more extra virgin olive oil.
• Optionally, add some tomato paste or roasted red bell pepper puree.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories per Serving: Approximately 520
Nutritional Information per Serving: 45g of protein, 20g of fat, 30g of carbohydrates
Equipment: Large pan (e.g., Tefal Expertise Frying Pan), colander (e.g., OXO Good Grips Colander), sharp knife (e.g., Wüsthof Classic Chef's Knife)

Cooking Tips:

• Make sure not to overcook the clams as they will become tough.
• If some clams do not open during cooking, discard them as they might not be safe to eat.

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Portuguese Pork and Clams (Porco à Alentejana)