Best 3 Portuguese Pork Clam Stew Recipes

Embark on a culinary journey to Portugal with this delectable Portuguese Pork and Clam Stew. This hearty and flavorful dish, known as "Carne de Porco Alentejana," is a symphony of succulent pork and tender clams, harmoniously united in a savory broth. The pork, lovingly marinated in a blend of garlic, paprika, white wine, and herbs, exudes a tantalizing aroma that fills the air. Plump clams, briny and bursting with ocean's essence, add a delightful brininess to the stew. Simmered to perfection, the result is a comforting and satisfying dish that showcases the best of Portuguese cuisine. Alongside the main recipe, this article also offers variations to suit diverse preferences. Discover the equally enticing "Carne de Porco à Portuguesa," where pork and clams are braised with tomatoes, bell peppers, and chorizo, creating a vibrant and colorful stew. For a vegetarian delight, explore the "Alentejana de Legumes," a medley of vegetables such as potatoes, carrots, and green beans, simmered in a rich tomato and white wine broth. With its detailed instructions and captivating food photography, this article will guide you effortlessly through the culinary adventure of preparing these Portuguese pork and clam stews.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

PORTUGUESE PORK & CLAM STEW

Portuguese Pork & Clam Stew image

This recipe caught my eye when it came to me in an email because pork shoulder & fresh clams are inexpensive, readily available & oh so very good. I have not paired them before but am eager to give it a go! I plan to bake this in the oven after browning the pork - will probably do 300 degree F - so will use my trusty enameled dutch oven for carefree cooking. Will serve with rice, a good chewy loaf to sop up wonderful stewiness & a green salad with a light vinagrette.

Provided by Busters friend

Categories Very Low Carbs

Time 2h20m

Yield 4-5 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs pork shoulder, cubed, boneless
1 large onion, peeled and finely chopped
4 garlic cloves
1 chili pepper, deseeded and finely chopped
1 teaspoon paprika
2 bay leaves
14 ounces tomatoes, chopped (1 can)
2 tablespoons tomato puree, heaping
50 ounces white wine
1 cup chicken stock
8 ounces chorizo sausage, skin removed and thickly sliced
2 dozen clams, small hardshell
1 cup coriander, chopped

Steps:

Heat 2 tablespoons olive oil in a pot and brown pork in bunches. Set aside.
Add the onion to the pan and cook for 4 minutes, add garlic, chili, paprika.
and bay leaves and cook for three more minutes. Then stir in tomatoes, wine and stock and bring to the boil.
Add the pork and chopped chorizo and cook covered for 45 minutes until the pork is tender.
Add the clams then cover and cook for 5 minutes more until clams open. Stir coriander through stew and serve immediately with rice.

Nutrition Facts : Calories 1221.8, Fat 54.3, SaturatedFat 19.2, Cholesterol 198.7, Sodium 1458.7, Carbohydrate 30.1, Fiber 2.5, Sugar 11.2, Protein 59.5

PORK AND SHELLFISH STEW

Pork and Shellfish Stew image

Categories Soup/Stew Pork Marinate Stew Low Carb Clam Shrimp Winter Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

3 1/2 pounds boneless pork shoulder (Boston butt), cut into 2-inch pieces
2 cups dry red wine
2 tablespoons minced garlic
1 teaspoon dried crushed red pepper
1 teaspoon paprika
1 teaspoon salt
2 8-ounce cans tomato sauce
18 uncooked large shrimp, peeled, deveined
12 fresh littleneck clams in shells, scrubbed
1/3 cup Kalamata olives*
1/4 cup chopped fresh parsley
*Black brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets.

Steps:

Combine first 4 ingredients in large bowl. Cover and refrigerate overnight.
Transfer pork and marinade to heavy large saucepan. Add paprika and 1 teaspoon salt. Bring mixture to boil. Reduce heat, cover and simmer until pork is tender, about 1 hour 30 minutes. (Pork can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Add tomato sauce, shrimp and clams to pork. Cover and boil until shrimp are cooked through and clams open, about 10 minutes. Discard any clams that do not open.
Transfer stew to large bowl. Garnish with olives and parsley and serve.

Tips:

Choose fresh, high-quality ingredients. This will make a big difference in the overall flavor of your stew. Look for pork that is firm and pink, and clams that are tightly closed.
Don't overcrowd the pot. If you add too much meat and clams to the pot, they won't cook evenly. Cook the stew in batches if necessary.
Season the stew well. Use a variety of spices and herbs to give the stew flavor. Some good options include paprika, cumin, garlic, oregano, and thyme.
Simmer the stew for at least 30 minutes. This will allow the flavors to meld and the meat and clams to become tender.
Serve the stew with rice, potatoes, or bread. This will help to soak up the delicious broth.

Conclusion:

Portuguese pork and clam stew is a hearty, flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious meal, give this stew a try. You won't be disappointed!