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easy to prepare, wonderful to serve in a huge pasta bowl with a nice lettuce and tomatoe salad....enjoy one of my favorites!!!!!
Portuguese Pork and Clams
1 1/2 pounds pork roast, cut into 1 inch cubes (use a cheap cut it is going to marinate I like to buy a whole butt cut it up, all at once and freeze to make again when I need it)
1 cup dry white wine
1Tbl of sweet paprika
2 bay leaf
2 whole cloves
salt and pepper to taste
4 large cloves garlic, chopped
4 tablespoons unsalted butter, divided
2 onions, sliced
4 tomatoes, chopped (you do not need to peel and seed but it takes just a min to put them on a fork scorch skins off and squeeze seeds out )
5 cloves garlic, minced
2 pounds clams in shell, scrubbed (manilla clams are perfect or any small clam)
big handfull chopped fresh cilantro
small handfull chopped fresh parsley
1 juicy lemon, quartered
Put pork in a dish, and add the wine, paprika, bay leaf, cloves, pepper, salt and 2 cloves of garlic. toss well then transfer to a big ziploc bag and refrigerate overnight, turning and mashing around occasionally.
In a large saucepan, melt 2 tablespoons butter. Saute onions, tomatoes and 5 cloves of garlic. Cook gently until onions are soft; add salt and pepper to taste.
Wash the clams, discarding any that are open. Add them to the onion/tomato mixture. Cover, and cook over high heat until all clams have opened, about 5 minutes, then cook for another minute.
Meanwhile, drain the pork; set marinade aside. Heat the remaining 2 tablespoons margarine in a large frying pan over medium heat. Cook pork until brown on all sides. Stir in marinade, and cook until there is very little liquid left. Keep turning pork or it will stick and burn!
Serve the pork, the clams in their shells, and the onion mixture with boiled potatoes. Sprinkle everything with coriander and parsley, and garnish with lemon quarters.
Portuguese Pork and Clams
1 1/2 pounds pork roast, cut into 1 inch cubes (use a cheap cut it is going to marinate I like to buy a whole butt cut it up, all at once and freeze to make again when I need it)
1 cup dry white wine
1Tbl of sweet paprika
2 bay leaf
2 whole cloves
salt and pepper to taste
4 large cloves garlic, chopped
4 tablespoons unsalted butter, divided
2 onions, sliced
4 tomatoes, chopped (you do not need to peel and seed but it takes just a min to put them on a fork scorch skins off and squeeze seeds out )
5 cloves garlic, minced
2 pounds clams in shell, scrubbed (manilla clams are perfect or any small clam)
big handfull chopped fresh cilantro
small handfull chopped fresh parsley
1 juicy lemon, quartered
Put pork in a dish, and add the wine, paprika, bay leaf, cloves, pepper, salt and 2 cloves of garlic. toss well then transfer to a big ziploc bag and refrigerate overnight, turning and mashing around occasionally.
In a large saucepan, melt 2 tablespoons butter. Saute onions, tomatoes and 5 cloves of garlic. Cook gently until onions are soft; add salt and pepper to taste.
Wash the clams, discarding any that are open. Add them to the onion/tomato mixture. Cover, and cook over high heat until all clams have opened, about 5 minutes, then cook for another minute.
Meanwhile, drain the pork; set marinade aside. Heat the remaining 2 tablespoons margarine in a large frying pan over medium heat. Cook pork until brown on all sides. Stir in marinade, and cook until there is very little liquid left. Keep turning pork or it will stick and burn!
Serve the pork, the clams in their shells, and the onion mixture with boiled potatoes. Sprinkle everything with coriander and parsley, and garnish with lemon quarters.