PORTUGUESE PORK AND CLAMS
This is my version of an incredible combination of tastes; try it, you'll like it!
Provided by Richard Tebaldi
Categories World Cuisine Recipes European Portuguese
Yield 4
Number Of Ingredients 15
Steps:
- To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
- Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 48.2 g, Cholesterol 73.2 mg, Fat 20 g, Fiber 8.4 g, Protein 35.1 g, SaturatedFat 6.1 g, Sodium 656.5 mg, Sugar 3.2 g
PORK WITH CLAMS
Provided by Food Network
Categories main-dish
Time P1DT35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Mix the garlic and salt and crush into a paste. Brush the meat with the paste, then chili sauce, cover and refrigerate for 24 hours.
- Cut the meat into 1 to 2-inch cubes.
- Wash the clams thoroughly in several changes of water. Fry the meat in the lard for 10 minutes, or until brown. Add the clams and cook over a high heat so they open quickly, discard any that do not open.
- Serve at once.
PORK AND CLAMS (AMEIJOAS NA CATAPLANA)
Have been looking for this recipe since we were in Portugal almost 2 years ago. Finaly found it in a book I have had for years. Right under my nose. It was our favourite while in Portugal. A wonderful taste!! (The wine and food of Europe - Marc & Kim Millon)
Provided by Derf2440
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash clams thoroughly under running water, and discard any that do not close when tapped, which means they are dead.
- Soak overnight in salt water, to expel sand.
- Heat olive oil in a (cataplanda) cast iron dutch oven.
- Fry onions and garlic until soft and golden.
- Add pork and brown on all sides.
- Add clams and dry white wine.
- Increase heat, and cook briskly, shaking pan until wine has reduced.
- Add tomatoes, coriander or parsley, cayenne pepper,salt, and black pepper.
- Cover tightly and simmer for 30-40 minutes or until pork is tender.
- Traditionaly the"Cataplana" (cast iron dutch oven) is brought to the table for serving.
PORK CHOPS WITH CLAMS
Provided by Craig Claiborne
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- The clams should be opened but leave each partly attached to its bottom shell. Reserve all juices and discard the top shells. Set the clams on the half-shell aside.
- Sprinkle the chops on both sides with salt and a generous grinding of black pepper.
- Heat the peanut oil in a heavy skillet, preferably of black iron, and when it is quite hot add the chops. Brown well on one side, about 5 minutes. Turn the chops and brown well on the second side, about 5 minutes. Transfer chops to a serving platter and keep warm.
- In a separate heavy skillet, add the olive oil and the bay leaves. Cook until the leaves are browned. Remove and discard them.
- Add the garlic slices and the onions. Cook, stirring, until browned and almost the color of caramel. Add the wine and clam juice and cook about 3 minutes. Add the pork stock and cook 10 minutes.
- Add the clams on the half-shell and cook as briefly as possible, just to heat through. Do not cook more than a few seconds or clams will toughen. Remove them and arrange around chops.
- Add the thyme and parsley to the sauce and spoon it over the chops and clams.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 17 grams, Carbohydrate 16 grams, Fat 27 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 7 grams, Sodium 1141 milligrams, Sugar 2 grams, TransFat 0 grams
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