Portuguese Pork & Clam Stew

READY IN: 2hrs 20mins
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!

Ingredients Nutrition

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.

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