Portuguese Pork & Clam Stew

Submitted by Busters 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."

 

• Ready In: 2hrs 20mins
• Ingredients: 13
• Serves: 4-5

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

directions

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

Reviews

[Karen E.]

This broth was delicious! I found some authentic brand of Spanish chorizo at a nice local store, and the stew was amazing. I did, however, have trouble getting my clams to open up. Next time I'll try getting them down into the broth more and maybe turning up the heat at that point.

 

[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:<br/><br/>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.<br/><br/>I've also added mussels in the past. I'm sure shrimp would work as well. Enjoy!

 

[CalGal]

This is a much better recipe than others I've seen. Some call for marinating the pork overnight in the wine, spices and aromatics, but it completely annihilates the flavor of the pork and makes it taste like packaged lunch meat. DON'T do it! Also, Italian hot sausage removed from the casing, crumbled & browned, then added back in for the last 5 minutes with the clams is a delicious alternative to the chorizo. Try it! And hey, 50 oz. of wine has GOT to be a typo and I wish they'd fix it. There's a lot of wiggle room in this recipe and any good cook can turn this into something spectacular, according to their own tastes. Good basic recipe to start with.