Entree: Portugal – Alentejo – Carne de porco à Alentejana (Alentejo-Style Pork With Clams)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 1.5 lb (700 g) boneless pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tsp (4 g) sweet smoked paprika (pimentón)
- 1 tsp (6 g) coarse salt
- 1/2 tsp (1 g) freshly ground black pepper
- 4 garlic cloves, minced
- 2 bay leaves
- 1/2 cup (120 ml) dry white wine
- 3 tbsp (45 ml) olive oil, plus more for frying potatoes
- 1 lb (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2 lb (900 g) fresh clams (littleneck or manila), scrubbed
- 1/4 cup (15 g) chopped fresh cilantro (coriander leaves)
- 1 small onion, thinly sliced (about 3 oz / 85 g)
- 1 tbsp (15 ml) lemon juice (optional)
- Additional salt and pepper to taste

Instructions

1. Marinate: In a bowl combine pork cubes with paprika, 1 tsp (6 g) salt, 1/2 tsp (1 g) pepper, minced garlic, bay leaves and 1/2 cup (120 ml) white wine. Cover and refrigerate for at least 1 hour, preferably 2–4 hours.
2. Prepare potatoes: Rinse potato cubes, pat dry, and heat enough olive oil in a skillet or shallow pan to shallow-fry; fry potatoes over medium-high heat until golden and crisp, about 8–10 minutes. Transfer to paper towels and season lightly with salt.
3. Brown pork: In a large heavy skillet or Dutch oven, heat 3 tbsp (45 ml) olive oil over medium-high heat. Remove pork from marinade (reserve marinade) and brown pork cubes in batches until well-colored on all sides; return all pork to the pan.
4. Sauté aromatics and deglaze: Add sliced onion to the pork and sauté until softened, then pour in the reserved marinade and scrape up browned bits. Simmer gently for 5 minutes to reduce slightly.
5. Add clams and finish: Nestle scrubbed clams into the pork and pan juices, cover, and cook for 5–8 minutes until clams open (discard any that remain closed). Stir in fried potatoes and chopped cilantro, adjust seasoning with salt, pepper and 1 tbsp (15 ml) lemon juice if using.
6. Serve: Toss gently to combine and serve hot, spooning pan juices over the pork, clams and potatoes.