Portuguese Pork and Clams-Gourmet Magazine April 1987

By amaliana

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

Preparation

Step 1

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.