Portuguese Pork & Clam Stew |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 5 |
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This recipe caught my eye when it came to me in an email because pork shoulder & fresh clams are inexpensive, readily available & oh so very good. I have not paired them before but am eager to give it a go! I plan to bake this in the oven after browning the pork - will probably do 300 degree F - so will use my trusty enameled dutch oven for carefree cooking. Will serve with rice, a good chewy loaf to sop up wonderful stewiness & a green salad with a light vinagrette. Ingredients:
1 1/2 lbs pork shoulder, cubed, boneless |
1 large onion, peeled and finely chopped |
4 garlic cloves |
1 chili pepper, deseeded and finely chopped |
1 teaspoon paprika |
2 bay leaves |
14 ounces tomatoes, chopped (1 can) |
2 tablespoons tomato puree, heaping |
50 ounces white wine |
1 cup chicken stock |
8 ounces chorizo sausage, skin removed and thickly sliced |
2 dozen clams, small hardshell |
1 cup coriander, chopped |
Directions:
1. Heat 2 tablespoons olive oil in a pot and brown pork in bunches. Set aside.
2. Add the onion to the pan and cook for 4 minutes, add garlic, chili, paprika.
3. and bay leaves and cook for three more minutes. Then stir in tomatoes, wine and stock and bring to the boil.
4. Add the pork and chopped chorizo and cook covered for 45 minutes until the pork is tender.
5. Add the clams then cover and cook for 5 minutes more until clams open. Stir coriander through stew and serve immediately with rice.
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