How to make Portuguese pork with clams | Food From Portugal

white wine

🥗Healthier: broth

💰Cheaper: water

Broth adds flavor without alcohol.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner and cheaper.

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Mussels are often less expensive and still delicious.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more budget-friendly.

Soak the clams in water seasoned with salt about 1 to 2 hours. Wash them under running water before cooking.

Season the meat with salt, pepper, sweet red pepper paste, grated garlic, bay leaf and white wine. Mix everything and marinate for about two hours.

Peel, wash the potatoes and cut into cubes.

Heat the oil in a deep fryer. Place the potatoes in the fryer and fry until golden and crispy.

Transfer the potatoes to a paper towel-lined plate to drain the excess oil. Set aside.

Heat the olive oil in a large skillet. When the olive oil is hot, add the meat without the marinade (reserve the marinade) and fry on a medium-low heat until the pork starts to turn slightly golden, stirring occasionally.

Add the marinade to the skillet and boil for one to two minutes.

Add the clams, stir, cover the skillet and cook until the clams start to open.

Turn off the heat, add the potatoes and sprinkle with chopped coriander. Mix carefully and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

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