Alentejo Pork and Clams
Carne de porco à alentejana: paprika-marinated pork and clams cooked together, with fried potatoes and cilantro.
- Cuisine
- Portuguese · Alentejo
- Time
- 1 h total (30 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 1 1/2 lb pork tenderloin, cubed
- 1 cup dry white wine
- 4 cloves garlic, minced
- 1 tbsp paprika
- 2 bay leaves
- 1 1/2 tsp salt
- 2 lb clams
- 2 lb potatoes, cubed
- 1/4 cup olive oil
- 1/3 cup chopped cilantro
- 1 lemon
Method
- Marinate the pork with the wine, garlic, paprika, bay leaves and 1 tsp of salt for at least 20 minutes.
- Roast or pan-fry the potatoes in half the oil with the remaining salt until golden, about 25 minutes.
- Lift the pork from the marinade and brown it in the rest of the oil over high heat. Pour in the marinade and simmer for 5 minutes.
- Add the clams, cover and cook for 5 minutes, until they open (discard any that stay shut). Toss with the potatoes and cilantro and serve with lemon.
Diets and allergens
Fits: Dairy-free, No beef, Gluten-free
Free from: Gluten, Milk, Egg, Peanuts and tree nuts, Fish, Soy, Sesame
Contains: Molluscs, Sulfites
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 762 kcal
- Protein
- 74.6 g
- Carbohydrates
- 54.6 g
- Fat
- 22.2 g
- Fiber
- 4.3 g
- Sodium
- 2187 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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