Portuguese Pork & Clam Stew

READY IN: 2hrs 20mins
Recipe 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.

Top Review by 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.

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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