Pork And Clams Recipes

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.

PORK WITH CLAMS

Steps:

• Mix the garlic and salt and crush into a paste. Brush the meat with the paste, then chili sauce, cover and refrigerate for 24 hours.
• Cut the meat into 1 to 2-inch cubes.
• Wash the clams thoroughly in several changes of water. Fry the meat in the lard for 10 minutes, or until brown. Add the clams and cook over a high heat so they open quickly, discard any that do not open.
• Serve at once.

PORK CHOPS WITH CLAMS

Steps:

• The clams should be opened but leave each partly attached to its bottom shell. Reserve all juices and discard the top shells. Set the clams on the half-shell aside.
• Sprinkle the chops on both sides with salt and a generous grinding of black pepper.
• Heat the peanut oil in a heavy skillet, preferably of black iron, and when it is quite hot add the chops. Brown well on one side, about 5 minutes. Turn the chops and brown well on the second side, about 5 minutes. Transfer chops to a serving platter and keep warm.
• In a separate heavy skillet, add the olive oil and the bay leaves. Cook until the leaves are browned. Remove and discard them.
• Add the garlic slices and the onions. Cook, stirring, until browned and almost the color of caramel. Add the wine and clam juice and cook about 3 minutes. Add the pork stock and cook 10 minutes.
• Add the clams on the half-shell and cook as briefly as possible, just to heat through. Do not cook more than a few seconds or clams will toughen. Remove them and arrange around chops.
• Add the thyme and parsley to the sauce and spoon it over the chops and clams.

PORK AND CLAMS (AMEIJOAS NA CATAPLANA)

Steps:

• Wash clams thoroughly under running water, and discard any that do not close when tapped, which means they are dead.
• Soak overnight in salt water, to expel sand.
• Heat olive oil in a (cataplanda) cast iron dutch oven.
• Fry onions and garlic until soft and golden.
• Add pork and brown on all sides.
• Add clams and dry white wine.
• Increase heat, and cook briskly, shaking pan until wine has reduced.
• Add tomatoes, coriander or parsley, cayenne pepper,salt, and black pepper.
• Cover tightly and simmer for 30-40 minutes or until pork is tender.
• Traditionaly the"Cataplana" (cast iron dutch oven) is brought to the table for serving.

PORK WITH CLAMS (LOMBO DE PORCO COM AMEIJOAS)

Steps:

• Blitz the peppers with the garlic and salt, pour the oil in slowly and continue blending till all is a smooth paste.
• Put pork in a non metallic bowl. Mix the garlic into the red pepper paste and add the wine,and coriander stir well then pour over the pork.
• Marinate overnight in the fridge.
• Remove the pork from the sauce with a slotted spoon, set the sauce to one side.
• Heat the bacon fat in a pot and fry the pork till browned all over, remove pork from the pot.
• Cook the onion in the bacon fat till just soft, but, not browned.
• Return the pork to the pot, add the reserved marinade, and, bring to a simmer. Cover with a lid and cook gently for 1 hour.
• Add the clams, cover and cook for 10 minutes.
• Remove any clams that do not open.
• Serve with fries or fresh crusty bread.