Directions:
- In a small food processor, combine garlic, salt, pepper flakes and paprika. Process until smooth. Add 1/2 cup of the oil and process until smooth. In a glass mixing bowl, toss the meat with the pureed mixture. Cover with plastic wrap and place in the refrigerator, marinate at least 8 hours, overnight is preferred. In a cataplana (or a large saute pan with a lid), over medium heat, add the remaining 1/2 cup of oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the pork and saute for 4 minutes. Add the wine and bring to a simmer. Add the clams, and season with salt. Cover and cook for 15 to 20 minutes, turning the pan over occasionally. Remove from the heat and leave covered for 5 minutes. Remove any shells that do not open. Stir in the parsley. Serve in individual serving bowls with crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 551.58 Kcal (2309 kJ) | ||
| Calories from fat | 177.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.75g | 30% | |
|---|---|---|---|
| Cholesterol | 149.38mg | 50% | |
| Sodium | 1406.18mg | 59% | |
| Potassium | 778.76mg | 17% | |
| Total Carbs | 18.24g | 6% | |
| Sugars | 3.78g | 15% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 51.22g | 102% | |
| Vitamin C | 13.3mg | 22% | |
| Iron | 2.4mg | 13% | |
| Calcium | 176.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 138.69 Kcal (581 kJ) | ||
| Calories from fat | 44.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.97g | 30% | |
|---|---|---|---|
| Cholesterol | 37.56mg | 50% | |
| Sodium | 353.57mg | 59% | |
| Potassium | 195.81mg | 17% | |
| Total Carbs | 4.59g | 6% | |
| Sugars | 0.95g | 15% | |
| Dietary Fiber | 0.69g | 11% | |
| Protein | 12.88g | 102% | |
| Vitamin C | 3.3mg | 22% | |
| Iron | 0.6mg | 13% | |
| Calcium | 44.3mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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