Side Pannel
Pork with Clams (Porco Com Ameijoas a Alentejana)
Pork with Clams (Porco Com Ameijoas a Alentejana)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Main Dish
Ingredients List
- 1 1/2 lb Pork -- 1 inch cubes
- 1/2 pt Dry white wine
- 2 ts Paprika
- 1 Bay leaf
- 2 Clove
- Salt and pepper -- to taste
- 5 Cloves garlic -- crushed
- 2 oz Margarine
- 2 Onion -- sliced
- 4 md Tomatoes -- chopped
- 2 lb Clams
- 4 tb Coriander -- chopped
- 2 tb 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.
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.
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