Portuguese Pork Clam Stew Best Recipes

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PORTUGUESE PORK ALENTEJANA

2022-08-11



Portuguese Pork Alentejana image

An original Portuguese recipe with pork and clams.

Provided by John Pacheco

Categories     World Cuisine Recipes     European     Portuguese

Time 7h10m

Yield 6

Number Of Ingredients 14

Ingredients:

  • 1 ½ cups dry white wine
  • 1 teaspoon paprika
  • 2 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • 2 cloves garlic, peeled and cut in half
  • 1 bay leaf
  • 2 pounds pork loin, cut into 1 inch cubes
  • 3 teaspoons olive oil, divided
  • 2 onions, peeled and thinly sliced
  • 2 teaspoons finely chopped garlic
  • 2 tomatoes - peeled, seeded and chopped
  • ¼ teaspoon crushed red pepper flakes
  • 24 small clams in shell, scrubbed
  • ¼ cup chopped fresh parsley

Steps:

  • In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
  • Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
  • Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
  • In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
  • Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.

Nutrition Facts : Calories 314.8 calories, Carbohydrate 11.9 g, Cholesterol 73.7 mg, Fat 11.9 g, Fiber 1.5 g, Protein 28.3 g, SaturatedFat 3.6 g, Sodium 1297.8 mg, Sugar 2.5 g

PORTUGUESE PORK & CLAM STEW

2017-07-08



Portuguese Pork & Clam Stew image

This recipe caught my eye when it came to me in an email because pork shoulder & fresh clams are inexpensive, readily available & oh so very good. I have not paired them before but am eager to give it a go! I plan to bake this in the oven after browning the pork - will probably do 300 degree F - so will use my trusty enameled dutch oven for carefree cooking. Will serve with rice, a good chewy loaf to sop up wonderful stewiness & a green salad with a light vinagrette.

Provided by Busters friend

Categories     Very Low Carbs

Time 2h20m

Yield 4-5 serving(s)

Number Of Ingredients 13

Ingredients:

  • 1 1/2 lbs pork shoulder, cubed, boneless
  • 1 large onion, peeled and finely chopped
  • 4 garlic cloves
  • 1 chili pepper, deseeded and finely chopped
  • 1 teaspoon paprika
  • 2 bay leaves
  • 14 ounces tomatoes, chopped (1 can)
  • 2 tablespoons tomato puree, heaping
  • 50 ounces white wine
  • 1 cup chicken stock
  • 8 ounces chorizo sausage, skin removed and thickly sliced
  • 2 dozen clams, small hardshell
  • 1 cup coriander, chopped

Steps:

  • Heat 2 tablespoons olive oil in a pot and brown pork in bunches. Set aside.
  • Add the onion to the pan and cook for 4 minutes, add garlic, chili, paprika.
  • and bay leaves and cook for three more minutes. Then stir in tomatoes, wine and stock and bring to the boil.
  • Add the pork and chopped chorizo and cook covered for 45 minutes until the pork is tender.
  • Add the clams then cover and cook for 5 minutes more until clams open. Stir coriander through stew and serve immediately with rice.

Nutrition Facts : Calories 1221.8, Fat 54.3, SaturatedFat 19.2, Cholesterol 198.7, Sodium 1458.7, Carbohydrate 30.1, Fiber 2.5, Sugar 11.2, Protein 59.5

PORK AND SHELLFISH STEW

2004-08-20



Pork and Shellfish Stew image

Categories     Soup/Stew     Pork     Marinate     Stew     Low Carb     Clam     Shrimp     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients:

  • 3 1/2 pounds boneless pork shoulder (Boston butt), cut into 2-inch pieces
  • 2 cups dry red wine
  • 2 tablespoons minced garlic
  • 1 teaspoon dried crushed red pepper
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 8-ounce cans tomato sauce
  • 18 uncooked large shrimp, peeled, deveined
  • 12 fresh littleneck clams in shells, scrubbed
  • 1/3 cup Kalamata olives*
  • 1/4 cup chopped fresh parsley
  • *Black brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets.

Steps:

  • Combine first 4 ingredients in large bowl. Cover and refrigerate overnight.
  • Transfer pork and marinade to heavy large saucepan. Add paprika and 1 teaspoon salt. Bring mixture to boil. Reduce heat, cover and simmer until pork is tender, about 1 hour 30 minutes. (Pork can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
  • Add tomato sauce, shrimp and clams to pork. Cover and boil until shrimp are cooked through and clams open, about 10 minutes. Discard any clams that do not open.
  • Transfer stew to large bowl. Garnish with olives and parsley and serve.

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