An easy, tasty pork and clams recipe made by my Portuguese in-laws at every chance they get! Add a little bit of chili powder or crushed chilies for extra zing. Great for company!

Laura
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put pork in a dish, and add the wine, paprika, bay leaf, cloves, pepper, salt and 2 cloves of garlic. Cover and refrigerate overnight, turning occasionally.

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  • In a large saucepan, melt 2 tablespoons margarine. Saute onions, tomatoes and 5 cloves of garlic. Cook gently until onions are soft; add salt and pepper to taste.

  • Wash the clams, discarding any that are open. Add them to the onion/tomato mixture. Cover, and cook over high heat until all clams have opened, about 5 minutes, then cook for another minute.

  • Meanwhile, drain the pork; set marinade aside. Heat the remaining 2 tablespoons margarine in a large frying pan over medium heat. Cook pork until brown on all sides. Stir in marinade, and cook until there is very little liquid left. Keep turning pork or it will stick and burn!

  • Serve the pork, the clams in their shells, and the onion mixture with boiled potatoes. Sprinkle everything with coriander and parsley, and garnish with lemon quarters.

Nutrition Facts

393.6 calories; protein 29.4g 59% DV; carbohydrates 19.3g 6% DV; fat 18.2g 28% DV; cholesterol 77.3mg 26% DV; sodium 210.6mg 8% DV. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
06/05/2003
Easy and delicious dish! I adapt it to how my family makes it (I am Portuguese) and take out the tomatoes and add some olive oil. Read More
(24)
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/05/2003
Easy and delicious dish! I adapt it to how my family makes it (I am Portuguese) and take out the tomatoes and add some olive oil. Read More
(24)
Rating: 5 stars
04/02/2006
Great! My family loves the delicate combination of flavors... I also used the olive oil instead... Read More
(10)
Rating: 5 stars
02/10/2010
I'm Portuguese and now live in Portugal so this dish is made often in our home. I use olive oil instead of margarine and serve it with cubed fries and some olives for garnish and chopped pickeled mixed vegetabels. sprinckeled over top with lots of chopped cilantro its soooooo good!!!!!!!! Read More
(8)
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Rating: 4 stars
10/29/2009
My family also does not make this with Tomato. Every Christmas eve I look forward to this meal it is the only time of the year that we make it. I think that thing I love most about this dish is that my Dad always tells the history of this dish. It was invented in Portugal during the Spanish Inquisition. It proved that you were Christian because if you were a Jew you would not eat the pork (Or Clams) and if you were an Arab you would not eat the Clams. From there it turned into the must have dish for Christmas Eve in all Portuguese Households. Traditionally it is served with cube fries. Read More
(7)
Rating: 5 stars
01/06/2012
Made this for my Portugese boyfriend. He said it was great and liked it better than his own. He especially loved the sauce only wished there was more of it. Needs more cilantro than called for. (1/2 cup or more) Read More
(3)
Rating: 5 stars
07/12/2010
I used mussels instead of clams. Delicious recipe! Read More
(2)
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Rating: 5 stars
08/29/2002
I made this for dinner one night it turned out wonderful! My 8 year old wasn't too thrilled but the adults were very pleased! Read More
(2)
Rating: 5 stars
04/23/2011
Great recipe. Thank you for the ingredients. I M PORTUGUESE Read More
(1)