Pork and Clam Stew is a tasty dish you'll love! �� This traditional Portuguese meal combines marinated pork and fresh clams in a savory broth. You'll marinate cubed pork in white wine, garlic, and paprika before browning it. Ever tried clams that open up while cooking? That's the magic! After simmering the pork, just add the clams and let them cook. Serve it hot with crusty bread and fried potatoes for a complete meal. �� It's perfect for sharing with family and friends. Why not give it a try? You'll find there's so much more to explore about this dish!

Key Takeaways

• Pork and Clam Stew, or Carne de Porco à Alentejana, features marinated pork shoulder combined with fresh clams in a savory broth.
• The marinade typically includes white wine, garlic, paprika, and bay leaves, enhancing the dish's rich flavors.
• Cook the marinated pork until browned, then simmer with clams until they open, ensuring a succulent meal.
• Serve the stew hot, garnished with fresh cilantro, alongside fried potatoes and crusty bread for a complete experience.
• Use high-quality ingredients, like fresh clams and quality olive oil, to elevate the dish's taste and authenticity.

History

The dish Carne de Porco à Alentejana, often mistaken for a creation of the Alentejo region, actually hails from the Algarve in Portugal. This delightful blend of pork and clams showcases the rich culinary heritage of the country, much like how Traeger Pellet Grills enhance the flavor of BBQ with their versatile cooking options versatile cooking methods.

Did you know that "Alentejana" refers to a special breed of pork known for its tenderness? The marinade typically includes white wine, garlic, and paprika, reflecting flavors common in Southern Portuguese cooking.

Over time, the recipe has changed, with various regions putting their spin on it. This evolution highlights local ingredients and cooking styles.

Recipe

Pork and Clam Stew Recipe

Carne de Porco à Alentejana, or Pork and Clam Stew, is a beloved traditional Portuguese dish that offers a delightful combination of flavors and textures. The marriage of marinated pork and tender clams creates a savory and rich broth that's perfect for sharing with family and friends.

The dish isn't only a feast for the palate but also a visual delight, with the vibrant colors of the ingredients coming together in a charming presentation. For the best cooking results, consider using a high-quality instant thermometer to verify your pork is cooked to the perfect temperature.

To prepare this dish, it's crucial to start with high-quality ingredients and allow the pork to marinate overnight, which enhances its flavor and tenderness. The cooking process involves browning the pork, simmering it in a flavorful broth, and then adding clams to create a satisfying and hearty meal that can easily serve 4-6 people.

The final touch of fresh cilantro and crusty bread for soaking up the broth completes this communal dining experience.

Ingredients:

• 2 pounds pork shoulder, cut into cubes
• 1 cup white wine
• 4 cloves garlic, minced
• 2 teaspoons paprika
• 2 bay leaves
• 1 pound clams, scrubbed and rinsed
• 4 medium potatoes, peeled and cut into thick slices
• Fresh cilantro, chopped (for garnish)
• Olive oil
• Salt and pepper to taste

Cooking Instructions:

In a large bowl, combine the cubed pork with white wine, minced garlic, paprika, bay leaves, salt, and pepper. Cover and marinate in the refrigerator overnight for maximum flavor.

When ready to cook, heat a generous amount of olive oil in a large pot over medium-high heat. Remove the pork from the marinade and brown it in batches, making sure each piece is well-seared.

Once all the pork is browned, return it to the pot, add the reserved marinade, and bring to a simmer. Cook for about 30 minutes until the pork is tender, then add the clams and cover the pot. Cook until the clams open, about 5-7 minutes.

Serve hot, garnished with fresh cilantro and accompanied by fried potatoes and crusty bread.

Extra Tips:

For the best results, use fresh clams and make sure to discard any that don't open during cooking.

You can also adjust the level of spiciness by adding more paprika or incorporating a pinch of red pepper flakes. If you prefer a thicker broth, consider adding a tablespoon of flour to the marinade before cooking.

Final Thoughts

Have you ever tried adding fried potatoes on top? It adds a wonderful crunch.

This dish reflects the heart of the Alentejo region and is an excellent representation of Portuguese food.

For a delightful meal, consider pairing it with grilled sides made on a George Foreman grill for effortless cooking.

Enjoy it with a good wine and share it with friends for a truly enriching experience!