*  Exported from  MasterCook  *

            Pork With Clams (Porco Com Ameijoas A Alentejana)

Recipe By     : Bourne. U.: Portuguese Cookery
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  lb            Pork -- 1" cubes
   1      c             Dry white wine
   2      ts            Paprika
   1                    Bay leaf
   2                    Clove
                        Salt and pepper -- to taste
   5      cl            Garlic -- crushed
   2      oz            Margarine
   2                    Onion -- sliced
   4      md            Tomatoes -- chopped
   2      lb            Clams
   4      tb            Coriander -- chopped
   2      tb            Parsley -- chopped
   1                    Lemon -- quartered for garnish

Put cubed pork in a dish and add the wine, paprika, bay leaf, cloves,
pepper, salt, and the equivalent of 3 of the crushed garlic cloves.
Cover and leave, refrigerated, overnight, turning occasionally.

In a large saucepan, heat 1 oz margarine, add onions, tomatoes, and
the rest of the garlic and cook gently until the onions are soft. Add
salt and pepper to taste.

Wash the clams (discarding any that are open) and add them to the
onion/tomato mixture. Cover and cook on high heat until all have
opened, about 5 minutes, then cook for another minute.

Meanwhile drain the pork, keeping the marinade. Heat the rest of the
margarine in a large frying pan, add the pork and brown on all sides
over medium heat. Add the marinade and continue to cook until there
is very little liquid.

Serve the pork, the clams in their shells and the onion mixture with
boiled potatoes, sprinkling everythin with coriander and parsley and
garnishing with lemon quarters.

Notes:

We have successfully substituted cooked ham, cut in 1/2" pieces, for
the pork. This reduces the marinating time to a few hours and also
eliminates the need for browning the meat separately. The ham can
then be added after the clams. If clams are not available, mussels
can be used instead.

Sheila Lukins in her "All Around the World Cookbook" has adapted the
recipe and lists it under "Steamed Clams Alentejo". Prosciutto ham is
used instead of the pork.


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