Recipe by Buster's friend
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.
Top Review by Shvias-on-ice
This is an amazing stew that has become a family favourite. The seafood and pork combination is simple and an almost magical combination. After making this several times, I have made the following modifications:
I prefer a more soupy/bouillabaisse consistency, and generally up the liquid portion of the ingredients. I add more broth; replace a 1 oz can of tomatoes for the 14 oz chopped and tomato puree; probably add a little more wine than intended (the 50 oz is probably a typo; I still go through 50 oz, but drink the other 40); I also add the liquid from a can of canned clams - adding the meat at the end stage of cooking in addition to little necks I add.
I've also added mussels in the past. I'm sure shrimp would work as well. Enjoy!
- 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
Directions See How It's Made
- 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.