Portuguese-Inspired Braised Pork & Clams

This dish is modeled after Porco Alentejana. Traditionally, the pork and potatoes are fried, but I love this broth-based version which results in very tender pork and a rich broth. It pairs wonderfully with Fitapreta A Touriga Vai Nua (which you’ll find in your February Darling & Darling Wine Club allocation), or any red Portuguese wine from the Alentejo region. Don’t forget to include a good quality crusty bread for sopping up the broth!

We’re still in those last lingering weeks of winter, where the days are short and the sun doesn’t seem to shine very often. Few things are as comforting as a one-pot dish with a rich, warming broth. This dish is fairly time consuming, but I promise it’s worth it! It’s perfect to make on a slow, lazy Sunday.

I like to buy my clams from Fishsticks in Warrenton. They carry manila clams consistently and they’re very high quality. Of the two pounds I bought for this recipe, all of them opened up and none of them were chipped. That’s almost impossible to find! On the other hand, if you enjoy harvesting your own clams along the Coast, this recipe is perfect for cockles, butter clams, and littleneck clams. If you’re looking for a bread suggestion, Blue Scorcher Bakery makes a fantastic baguette that I would highly recommend plating this with.

If you like spice, feel free to add more crushed pepper. You’ll find that the red wine really compliments this flavor profile.

• 2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes

• 3 teaspoons kosher salt, divided

• 1 teaspoon black pepper, divided

• 8 garlic cloves, divided

• 1 cup dry white wine

• 2 bay leaves

• 1 tablespoon Smoked Paprika

• 3 teaspoons extra-virgin olive oil, divided

• 1 medium-size (9-ounce) yellow onion, chopped

• 1 (28-ounce) can whole peeled tomatoes

• 1/2 teaspoon crushed red pepper

• 2 cups chicken stock

• 2 pounds baby Yukon potatoes, halved length-wise

• 2 pounds Manila clams, scrubbed

• Chopped fresh cilantro, for garnish

• Lemon wedges and crusty bread, for serving

Directions

1.     Season pork all over with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, and place in a large ziplock plastic bag. If you don’t like using plastic, a bowl is fine to use, as long as the pork is fully submerged in the marinade. Mince 5 garlic cloves, and add to bag with wine, bay leaves, and smoked paprika. Seal and refrigerate 8 hours, or up to 24 hours.

2.     Prepare the clams by placing them in a large bowl and submerging in lightly salted water for 1-2 hours. This will allow them to filter themselves and replace the water in their system with fresh, clean water. The water in the bowl will become murky during this process. I like to change out the water once or twice to get my clams extra clean. Drain and rinse prior to Step 7.

3.     Preheat oven to 350°F. Remove pork from marinade. Remove and discard the bay leaves, and reserve remaining marinade. Heat 2 teaspoons oil in a large Dutch oven over medium-high. Working with the pork in batches, add just enough pork pieces to cover the bottom of the pot in one layer and sear for about 5 minutes, stirring occasionally to brown all sides. Remove and repeat with remaining pork. You should be able to cook all the pork in two batches. Transfer pork to a plate.

4.     Mince remaining 3 garlic cloves, add to Dutch oven with onion and remaining oil; Saute until onions are translucent, about 6 minutes. Stir in tomatoes, red pepper, and reserved marinade.

5.     Bring to a boil, while breaking down the tomatoes with your spoon. Reduce heat to medium-low, and simmer, stirring often, 5 minutes. Return cooked pork to Dutch oven; stir in stock. Pork should be submerged. Cover and bake in oven until pork is tender, 1.5 to 2 hours.

6.     Stir in potatoes. Add remaining 1 1/2 teaspoons salt and remaining 1/2 teaspoon black pepper. Cover and bake until potatoes are tender, about 30 minutes.

7.     Transfer Dutch oven to stovetop over high, liquid should be bubbling. Add clams by setting them on top the stew in one layer (do not mix in). Cover and cook until clams open, about 5 minutes. Discard any clams that did not open.

8.     Serve in a bowl with cilantro, lemon wedges, and crusty bread for sopping up the broth.