Recipe by Derf
Have been looking for this recipe since we were in Portugal almost 2 years ago. Finaly found it in a book I have had for years. Right under my nose. It was our favourite while in Portugal. A wonderful taste!! (The wine and food of Europe - Marc & Kim Millon)
Top Review by Sackville
We had a dish very similar to this in Portugal, except they used rabbit instead of pork. The clams and meat made a wonderful combination and while I was eating it I thought pork would make another good choice. Do try this, I'm sure you'll enjoy it!
- 3 lbs clams
- 2 tablespoons olive oil
- 2 large onions, chopped
- 2 garlic cloves, smashed
- 2 lbs pork fillets, cut into 1 inch cubes
- 2⁄3 cup dry white wine
- 4 -5 fresh tomatoes
- 1 cup finely chopped coriander or 1 cup finely chopped parsley
- 1 teaspoon cayenne pepper
- fresh ground pepper
Directions See How It's Made
- Wash clams thoroughly under running water, and discard any that do not close when tapped, which means they are dead.
- Soak overnight in salt water, to expel sand.
- Heat olive oil in a (cataplanda) cast iron dutch oven.
- Fry onions and garlic until soft and golden.
- Add pork and brown on all sides.
- Add clams and dry white wine.
- Increase heat, and cook briskly, shaking pan until wine has reduced.
- Add tomatoes, coriander or parsley, cayenne pepper,salt, and black pepper.
- Cover tightly and simmer for 30-40 minutes or until pork is tender.
- Traditionaly the"Cataplana" (cast iron dutch oven) is brought to the table for serving.