Best 6 Pork With Clams Recipes

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Pork with clams, a classic dish that combines the tender and savory flavors of pork with the briny sweetness of clams, is a delightful culinary experience. Originating from various regions around the world, this dish boasts a rich history and diverse cooking techniques. In this article, we present three enticing recipes that capture the essence of pork with clams, each offering a unique taste adventure. The first recipe, "One-Pot Pork and Clams," is a simple yet flavorful dish that showcases the natural goodness of the ingredients. With just a few pantry staples and fresh clams, you can create a comforting and satisfying meal in no time. The second recipe, "Portuguese Pork and Clams Cataplana," takes inspiration from the vibrant flavors of Portuguese cuisine. Using a traditional cataplana cooking vessel, this dish features a medley of pork, clams, chorizo, and aromatic spices, resulting in a rich and satisfying stew. Finally, the "Clams and Pork Belly Ramen" recipe adds an Asian twist to this classic pairing. With its tender pork belly, succulent clams, and浓郁 broth infused with ginger and soy sauce, this ramen bowl promises an explosion of flavors and textures. Whether you're a seasoned home cook or just starting your culinary journey, these pork with clams recipes are sure to impress your taste buds and leave you craving more.

Let's cook with our recipes!

PORTUGUESE PORK WITH CLAMS | PORCO ALENTEJANA



Portuguese Pork with Clams | Porco Alentejana image

This combination of Portuguese pork and clams, also known as porco Alentejana, is a superbly comforting and oh-so-satisfying dish of marinated pork shoulder and briny clams in a white wine and red pepper sauce.

Provided by David Leite

Categories     Mains

Time 4h

Number Of Ingredients 10

3 pounds boneless pork shoulder or butt (cut into 1-inch (2.5-cm) chunks)
1/4 cup red pepper paste
1 3/4 cups dry white wine
6 tablespoons olive oil
2 medium yellow onions (coarsely choppped)
3 cloves garlic (minced)
2 pounds Yukon gold potatoes (peeled and cut into 1-inch (2.5-cm) cubes)
Kosher salt and freshly ground black pepper
3 1/4 pounds small clams (such as cockles, manila, butter, or littlenecks, scrubbed and rinsed)
1/4 cup chopped fresh cilantro leaves

Steps:

  • In a medium bowl, toss the pork chunks with the red pepper paste. Add the wine and toss again. Cover with plastic wrap and refrigerate for at least 24 hours or up to 36 hours.
  • Position a rack in the middle of the oven and crank up the heat to 400°F (200°C).
  • In a colander set over a large bowl, drain the pork, reserving the marinade. Pat the pork dry with paper towels.
  • In a large pot over medium-high heat, warm 3 tablespoons olive oil. Working in batches, add the pork and cook, stirring occasionally, until browned on all sides, 5 to 7 minutes. Add more oil in between batches, if needed. Transfer the pieces to a plate using a slotted spoon. If the bottom of the pot develops a dark coating, tip in some water in between batches and scrape it up.
  • Lower the heat to medium, add the onion, and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
  • Pour in the reserved marinade, return the pork to the pot, and cook, covered, over low heat until the meat is tender, 1 to 1 1/2 hours. If it looks as if the liquid will burble away, spoon in a bit of water.
  • Meanwhile, in a large bowl, toss the potato cubes with the remaining 3 tablespoons oil, season lightly with salt and with plenty of pepper, and scatter in one layer on a rimmed foil-lined baking sheet. Roast, flipping them once or twice, until golden brown, about 45 minutes.
  • Discard any clams that feel heavy (which means they're full of sand), have broken shells, or don't close when tapped.
  • Raise the heat under the pork to high, stir in the clams, cover, and cook until they open, 7 to 10 minutes. Toss out any that refuse to pop open. Taste the broth and season with salt and pepper if needed.
  • To serve, remove half the clams from their shells, and return them to the pot. Toss out the shells. Line the bottom of the serving bowls with the potato cubes, top with the pork and clams and broth, and sprinkle with the cilantro. Have a large bowl at the ready for the shells.

Nutrition Facts : ServingSize 1 serving, Calories 670 kcal, Carbohydrate 28 g, Protein 39 g, Fat 41 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 129 mg, Sodium 289 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 25 g

PORTUGUESE PORK AND CLAMS



Portuguese Pork and Clams image

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

1 cup white wine
3 cloves garlic, chopped
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
2 bay leaves
½ teaspoon ground cumin
1 pound boneless pork loin, cubed
1 tablespoon olive oil
1 onion, sliced
1 pound cooked and diced potatoes
1 (15 ounce) can cannellini beans
1 pinch ground cayenne pepper
18 clams
3 tablespoons chopped fresh parsley, for garnish

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

BEER-BRAISED RIBS WITH CLAMS



Beer-Braised Ribs With Clams image

Provided by Food Network Kitchen

Time 2h40m

Yield 6 servings

Number Of Ingredients 16

2 racks baby back pork ribs (about 2 pounds total)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 stalks celery, chopped
2 carrots, chopped
1 small onion, chopped
4 cloves garlic (2 chopped, 2 smashed)
1 tablespoon tomato paste
1 12-ounce bottle amber beer
1 bay leaf
2 cups low-sodium chicken broth
1 pound baby new potatoes
1 medium tomato, chopped
4 dozen littleneck clams, scrubbed
1 cup chopped fresh parsley
Juice of 1/2 lemon, plus wedges for serving

Steps:

  • Preheat the oven to 325 degrees F. Put the rib racks on a work surface bone-side up. Slip a knife between the bone and membrane, then pull off the membrane. Cut each rack of ribs in half; season evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ribs, bone-side up, and sear until brown, about 5 minutes. Remove and set aside.
  • Lower the heat to medium, add the celery, carrots and onion and cook, stirring, 5 minutes. Stir in the chopped garlic and tomato paste; cook 2 minutes. Add the beer and bay leaf, bring to a simmer and cook until reduced by half, about 5 minutes. Return the ribs to the pot, add the chicken broth and bring to a simmer. Trim a piece of parchment paper to fit the pot, then place directly on top of the ribs and cover with a lid. Transfer to the oven and braise 1 hour, then remove the lid and parchment. Continue braising until the ribs are tender, 45 minutes to 1 hour more.
  • Meanwhile, put the potatoes in a saucepan and cover with water by 1 inch. Bring to a boil and cook until tender, 15 minutes; drain.
  • Remove the rib racks from the pot; let cool slightly, then cut into the ribs. Strain the cooking liquid, discarding the solids; skim off some fat. Return the liquid to the pot.
  • Add the smashed garlic and tomato to the pot and bring to a simmer over medium-high heat. Add the clams, cover and cook until some just open, 5 minutes. Add the potatoes and ribs, cover and cook until all the clams open, 10 to 15 more minutes (discard any unopened clams). Stir in the parsley and lemon juice. Serve with lemon wedges.

PORK AND CLAMS



Pork and Clams image

Provided by Emeril Lagasse

Categories     main-dish

Time 9h

Yield 4 main servings or 6 appetizer

Number Of Ingredients 12

6 medium cloves garlic, peeled
2 teaspoons sea salt
2 teaspoons crushed red pepper
1 tablespoon Spanish paprika
1 cup Portuguese or good olive oil
1 1/2 pounds boned pork loin, trimmed and cut into 1/2-inch cubes
1 cup small diced onions
2 cups dry white wine
100 cockles or small littleneck clams in the shell, scrubbed and purged
Sea salt, to taste
1 loaf crusty bread
1/4 cup finely chopped fresh parsley leaves

Steps:

  • In a small food processor, combine garlic, salt, pepper flakes and paprika. Process until smooth. Add 1/2 cup of the oil and process until smooth. In a glass mixing bowl, toss the meat with the pureed mixture. Cover with plastic wrap and place in the refrigerator, to marinate at least 8 hours, overnight if possible. In a cataplana (or a large saute pan with a lid), over medium heat, add the remaining 1/2 cup of oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the pork and saute for 4 minutes. Add the wine and bring to a simmer. Add the clams, and season with salt. Cover and cook for 15 to 20 minutes, shaking the pan occasionally. Remove from the heat and leave covered for 5 minutes. Remove any shells that do not open. Stir in the parsley. Serve in individual serving bowls with crusty bread.

PORK WITH CLAMS



Pork with Clams image

Provided by Food Network

Categories     main-dish

Time P1DT35m

Yield 6 to 8 servings

Number Of Ingredients 6

4 cloves garlic
2 tablespoons salt
1 1/2 pound pork loin
2 tablespoons chili sauce
4 tablespoons lard
2 pounds clams

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 CHOPS WITH CLAMS



Pork Chops With Clams image

Provided by Craig Claiborne

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

24 littleneck clams (the smaller the better)
4 rib pork chops well trimmed, each about 1 inch thick and with ribs scraped, French style
Salt to taste if desired
Freshly ground black pepper to taste
1 tablespoon peanut, corn or vegetable oil
4 teaspoons olive oil
4 bay leaves
1/2 cup thinly sliced garlic
1 cup finely chopped onions
1/2 cup dry white wine
2/3 cup clam juice from the opened clams
1 cup pork stock or fresh or canned chicken broth
1 tablespoon chopped fresh thyme or half the amount dried
1/2 cup coarsely chopped fresh parsley

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

Tips:

  • Choose fresh clams: Look for clams that are tightly closed and have a briny smell. Avoid any that are open or have cracked shells.
  • Soak the clams: Soaking the clams in cold water for 30 minutes helps to remove any sand or grit from the shells.
  • Use a Dutch oven or large pot: You'll need a large pot or Dutch oven to cook the pork and clams together.
  • Brown the pork in batches: Don't overcrowd the pot when browning the pork. Brown the pork in batches to get a nice sear on all sides.
  • Use a flavorful cooking liquid: The cooking liquid for the pork and clams should be flavorful. Use a combination of chicken broth, white wine, and clam juice.
  • Simmer until the clams are cooked: Simmer the pork and clams until the clams are cooked through. This will take about 10 minutes.
  • Serve immediately: Serve the pork and clams immediately with crusty bread or rice.

Conclusion:

Pork with clams is a classic dish that is easy to make and always a crowd-pleaser. The combination of tender pork, briny clams, and flavorful cooking liquid creates a dish that is both satisfying and delicious. This recipe is a great way to enjoy the best of both worlds, with the rich flavor of pork and the delicate sweetness of clams. Serve it with crusty bread or rice and a glass of white wine for a complete meal.

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