Portuguese Pork and Clams-Gourmet Magazine April 1987

Portuguese Pork and Clams-Gourmet Magazine April 1987
Portuguese Pork and Clams-Gourmet Magazine April 1987

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    cup dry white wine

  • 1

    tablespoon sweet paprika

  • 1

    bay leaf

  • 3/4

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 2

    garlic cloves, minced

  • 2

    pounds boneless fresh pork butt, trimmed and cut into 1-inch cubes

  • 2

    tablespoons lard

  • 2

    onions, sliced thin

  • 1

    green bell pepper, sliced thin

  • 2

    tomatoes, peeled, seeded, and chopped

  • 1/4

    teaspoon cayenne

  • 24

    small hard-shelled clams, scrubbed

  • 1/4

    cup chopped fresh coriander

  • 1/4

    cup minced fresh parsley leaves

  • 2

    limes, cut into wedges

Directions

In a bowl combine well the wine, the paprika, the bay leaf, 1/4 teaspoon of the salt, the black pepper, and the garlic, add the pork, and let it marinate at room temperature for 2 hours. Drain the pork, reserving the marinade, and pat it dry. In a large heavy skillet heat 1 tablespoon of the lard over high heat until it is hot but not smoking, in it brown the pork, turning it, for 7 minutes, or until it is just cooked through, and transfer it with a slotted spoon to another bowl. Add to the skillet the remaining 1 tablespoon lard and in it cook the onions and the green pepper over moderately low heat, stirring, until they are softened. Add the reserved marinade, the tomatoes, the remaining 1/2 teaspoon salt, and the cayenne and simmer the mixture for 5 minutes. Add the clams, simmer the mixture, covered, for 5 minutes, or until the clams are opened, and discard any unopened ones. Add the pork, simmer the mixture for 3 minutes, and sprinkle it with the coriander, the parsley, and freshly ground pepper to taste. Serve the pork and clams with the limes.

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