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Pork with Clams (Carne de Porco Alentejana) Recipe

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This recipe for Pork with Clams (Carne de Porco Alentejana) is from The Spice of Life - Family, Friends & Food!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 c. dry white wine
1 tsp. chopped garlic
1/2 tsp. salt
1 1/2-lb. boned pork loin, cut in small cubes
18 small hard shell clams
2 T. olive oil
1/2 c. chopped white onions
2/3 c. boiling water
1/2 c. diced tomatoes
1/2 tsp. dried red pepper flakes
3 T. chopped parsley
Directions:
Directions:
Combine wine, salt, garlic and pork meat in a bowl, then refrigerate to marinate overnight. Turn meat occasionally. Remove bowl with the marinated meat from the refrigerator 1 hour before cooking. Dry pork on paper towels; save marinade. Heat olive oil in 4-to 6-quart medium casserole. Brown pork in batches for about three minutes each. Transfer to warm platter. Sauté' onions over low heat for two minutes, stirring occasionally. Add pork, boiling water, saved marinade, tomatoes, red pepper, and two tablespoons of parsley to the sautéed onions. Bring mixture to simmer. Cover and cook for 20 minutes over low heat. Scrub clams clean and add the clams to the pot. Bring to simmer. Cover and cook over low heat for 6 to 12 minutes until clams open. Transfer pork and clams to large, warm bowl. Pour sauce over them. Sprinkle remaining parsley over top.

 

 

 

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