Pork with clams (porco com ameijoas a alentejana)

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Pork -- 1 inch cubes
½ pint Dry white wine
2 teaspoons Paprika
1 Bay leaf
2 Clove
Salt and pepper -- to taste
5 Cloves garlic -- crushed
2 ounces Margarine
2 Onion -- sliced
4 mediums Tomatoes -- chopped
2 pounds Clams
4 tablespoons Coriander -- chopped
2 tablespoons Parsley -- chopped
1 Lemon -- quartered
Forgarnish

Directions

Step 1:Put cubed pork in a dish and add the wine, paprika, bayleaf, cloves, pepper and salt and the equivalent of 3 of the crushed garlic cloves.

Cover and leave, refrigerated, overnight, turning occasionally.

Step 2:In a large saucepan, heat 1 ounce of margarine, add the onions, the tomatoes and the rest of the garlic and cook gently until the onions are soft. (Add salt and pepper to taste).

Step 3:Wash the clams( discarding any that are open) and add them to the onion/tomato mixture. Cover and cook on high heat until all have opened (about 5 minutes), then cook for another minute.

Step 4:Meanwhile drain the pork, keeping the marinade. Heat the rest of the margarine in a large frying pan, add the pork and brown on all sides over medium heat. Add the marinade and continue to cook until there is very little liquid.

Step 5:Serve the pork, the clams in their shells and the onion mixture with boiled potatoes, sprinkling everythin with coriander and parsley and garnishing with lemon quarters. Posted to EAT-L Digest - 25 Jun 96 Date: Wed, 26 Jun 1996 19:19:53 -0800 From: Howard Mann <howard.mann@...> Recipe By : Bourne. U. : Portuguese Cookery

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