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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This pork and clam dish originated in the Alentejo region of Portugal, where pork is served almost daily. To prepare clams in shells for cooking: Thaw clams if frozen. Cover clams with salted water (3 tbsp to 8 cups water); let stand 15 minutes. Repeat this process twice. Marinating time not included in prep time. From Classic International Recipes. Ingredients:
1 1/2 cups dry white wine |
4 teaspoons paprika |
2 garlic cloves, minced |
2 bay leaves |
1 teaspoon salt |
2 lbs pork tenderloin, cut into 1 inch pieces |
1/4 cup olive oil |
2 medium onions, thinly sliced |
1/4 cup pimentos, chopped |
24 small clams, in the shell fresh (see description to prepare them) or 24 small clams, in the shell frozen (see description to prepare them) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. For marinade, combine wine, paprika, garlic, bay leaves, 1 tsp salt, and dash of pepper. Add pork. Cover; marinate 2 hours or overnight in refrigerator, stirring occasionally.
2. Drain port, reserving marinade. Pat meat dry. In skillet brown pork in half of the hot oil. Add reserved marinade. Bring to boiling; reduce heat. Simmer, uncovered about 45 minutes or till liquid is almost evaporated. Skim off fat and remove bay leaves.
3. Meanwhile, cook onions and pimentos in the remaining hot oil until the onion is tender. Add the clams, the 1/2 tsp salt, and the 1/4 tsp of pepper. Cover and cook 5 to 7 minutes or till shells open (discard any that do not open).
4. Add pork mixture to the clam mixture; heat through.
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