Pork and Clam Stew (Portuguese Carne de Porco à Alentejana)

Portuguese Pork and Clam Stew (Carne de Porco à Alentejana) is one of the most traditional Portuguese dishes found on the menus of Portuguese restaurants throughout the world. The dish name, “Alentejana” means that the dish comes from the Alentejo region of Portugal.

2 lb pork loin or tenderloin, cut into 2" cubes
1 small onion, chopped
½ tsp. cumin powder
2 clove garlic, chopped
1 tsp. red pepper paste
1½ Tbsp. sea salt
¼ cup extra-virgin olive oil
1 bay leaf
1 cup white wine or vinho verde
1 Tbsp. smoked paprika
2 tsp. hot sauce
4 cup potatoes, cut into 2" cubes
2 lbs small fresh little neck clams

Garnish:
chopped cilantro
½ cup pickled vegetables (gardeneira)

In a large bowl, season pork with; salt, garlic, bay leaf, paprika, cumin, red pepper, ½ cup of the wine. Stir well and let marinate for at least 2 hours or leave overnight.

Before you begin cooking the pork, fry potatoes in hot oil until golden brown, season with sea salt and set aside.

Place clams in a bowl with cold water and 1 tsp. sea salt. Let them sit for about ½-1 hour in the refrigerator so they let the sandiness out of them.

Preheat large skillet or wok on high heat with ¼ cup olive oil and add onions. Cook for about 1 minute then add the drained, marinaded pork mixture, (save the liquid). Let meat brown on all sides and cook for about 5 minutes.

Rinse and dry clams and add to the pork with ½ cup of wine and the leftover marinade. (Add more wine if desired to make more sauce).

Cover and cook on medium heat until the clams open. Taste the pork and add more salt or hot sauce if desired. Add the potatoes into the pork.

Add pickled vegetables and chopped cilantro for garnish.