Recipe for Pork Stew with Clams

SERVES 4 PEOPLE • PREPARATION: 1 HOUR AND 10 MINUTES • COOKING: 40 MINUTES • MARINATE: AT LEAST 6 HOURS

A very traditional Portuguese stew made with pork and clams, which is a typical (and delicious) combination in this country. The sauce is easy to prepare.

INGREDIENTS

FOR THE PORK
300 ml (10 fl oz/½ litre) of dry white wine
1 teaspoon of paprika
2½ teaspoons of salt
4 teaspoons of freshly ground black pepper
2 cloves of garlic
1 bay leaf
600 g (1 lb 5 oz) of pork tenderloin, cut into small pieces
1 teaspoon of olive oil

FOR THE CLAMS
2 teaspoons of olive oil
2 onions sliced very thinly
3 cloves of garlic crushed
2 peeled tomatoes (see page 83) finely chopped
¼ teaspoon of ground chili pepper
20 small clams, well washed
A handful of chopped parsley leaves

1. Prepare the marinated pork: mix the wine, paprika, salt, and pepper in a bowl. Cut the 2 cloves of garlic in half and add them to the mixture with the bay leaf, then add the pork and stir to cover the pieces of meat with the marinade.

2. Let rest in a cool place for at least 6 hours, turning the meat occasionally.

3. Remove the meat from the marinade and dry it with a cloth. Set aside the marinade, discarding the garlic and bay leaf.

4. Brown the pork over high heat with 1 teaspoon of olive oil, stirring regularly. Remove the meat from the pan and set aside in a bowl.

5. Pour the remaining marinade into the pan and bring to a boil, scraping the bottom of the pan to loosen the cooking juices. Let it boil uncovered until the marinade reduces by one third. Pour this sauce over the pork and set aside.

6. Now, for the clams: heat the olive oil in a saucepan over medium heat and sauté the onions for 5 minutes, stirring, until soft (they should not brown).

7. Add the garlic, tomatoes, and chili pepper. Let cook for 5 minutes, stirring occasionally.

8. Meanwhile, wash the clams in cold salted water to remove all sand, changing the water several times. Discard any clams that are open, then arrange the remaining clams in a single layer in the tomato sauce. Cover the pot and cook over medium heat for 10 minutes, until all the clams have opened.
Discard any that do not open.

9. Add the pork and its sauce to the clam pot and let cook over low heat for 5 minutes. Serve in warmed soup plates, sprinkled with parsley.