Portuguese Pork Clam Stew Food

PORTUGUESE PORK AND CLAMS

Steps:

• To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
• Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.

THE HIRSHON PORTUGEUSE CLAM AND PORK STEW - CARNE DE PORCO à ALENTEJANA

Steps:

• In a bowl, make a marinade paste with the paprika, garlic, olive oil and salt.
• Place the pork into a large plastic zip bag or a deep bowl. Add the paprika and garlic paste to the pork and massage it into the meat with your fingers. Add in the bay leaves, cloves and the wine, remove the air from the bag and seal it or cover the bowl.
• Marinate 6 hours and up to 24 hours. The longer the better! Be certain to stir the meat or massage it in the bag every so often.
• Place the clams in a bowl with cold water plus 1 tsp sea salt and an optional small handful of cornmeal. Let them sit for about 1 hour in the refrigerator so they expel any sand out of them.
• Heat the lard in a deep pan over high heat. Add in the marinated pork, reserving the marinade for later. Brown the pork on all sides in a single layer, cooking it in batches if needed.
• Strain the marinade (discarding solids) and add, stirring so that the pork is covered in the sauce.
• Scrape the bottom of the pan to deglaze. Reduce heat to low and cover with a lid to allow to barely simmer for 1 ½ hours, checking occasionally.
• Cut the peeled potatoes into 1 inch by ⅓ inch thick pieces and put them into a pot of salted water and place on the stove. Bring the water to a boil and allow to boil 5-7 minutes or until the outside is cooked, but the potatoes are still firm.
• Transfer the potatoes to a bowl of cold water to cool, then drain of excess water.
• Heat olive oil in a clean pan over medium-high heat. Add in the potatoes and cook until golden brown all over and tender in the middle, about 7-10 minutes.
• In the meantime, make another sauce with the tomato paste, wine, oil, garlic, onion, parsley, chili flakes, salt and pepper, simmering it all for 6 to 8 minutes.
• Remove the clams from their water bath and place them in the sauce over low heat. The clams should open after a couple of minutes. Remove those which do not open and discard.
• Shake the pan, add olives (and optional giardiniaira) and transfer the clams to the top of the meat. Cover. Boil gently for 3 minutes.Place potato in a soup plate or shallow bowl with plenty of the pork and clams on top and lots of sauce.
• Add wedges of lemon and cilantro leaves for garnish and serve with crusty Portuguese bread.

PORTUGUESE STEAMED CLAMS

Steps:

• Wash clams well in a sink of cold water. Discard any clams that are already opened.
• In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
• Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.

PORTUGUESE PORK & CLAM STEW

Steps:

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

PORK AND SHELLFISH STEW

Steps:

• Combine first 4 ingredients in large bowl. Cover and refrigerate overnight.
• Transfer pork and marinade to heavy large saucepan. Add paprika and 1 teaspoon salt. Bring mixture to boil. Reduce heat, cover and simmer until pork is tender, about 1 hour 30 minutes. (Pork can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Add tomato sauce, shrimp and clams to pork. Cover and boil until shrimp are cooked through and clams open, about 10 minutes. Discard any clams that do not open.
• Transfer stew to large bowl. Garnish with olives and parsley and serve.