Portuguese Pork Clam Stew
Dive into the rich, rustic flavors of Portuguese Pork Clam Stew, a hearty dish that brings land and sea together in perfect harmony. Tender cubes of marinated pork shoulder simmered in a robust tomato and white wine broth meet the briny sweetness of fresh clams for a truly satisfying meal. Infused with garlic, onions, aromatic bay leaves, and a blend of paprika spices, this one-pot wonder is elevated with a fresh cilantro garnish and a squeeze of bright lemon. Ideal for family dinners or entertaining guests, this stew is best served with crusty bread or roasted potatoes to soak up every drop of the flavorful sauce. Ready in just 90 minutes, this Portuguese classic is sure to impress!
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Recipe Information
Ingredients
- 500 grams pork shoulder
- 1 kilogram fresh clams
- 3 tablespoons olive oil
- 4 pieces garlic cloves
- 1 medium onion, finely chopped
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 200 milliliters white wine
- 1 teaspoon paprika
- 1 teaspoon sweet smoked paprika
- 2 pieces bay leaves
- 3 tablespoons fresh cilantro, chopped
- 4 pieces lemon wedges (for serving)
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
Instructions
Cut the pork shoulder into 2-3 cm cubes and season with salt, black pepper, paprika, and sweet smoked paprika. Set aside to marinate for 15 minutes.
Soak the clams in cold salted water for 20 minutes to help remove sand. Rinse and drain them well.
Heat 2 tablespoons of olive oil in a large, deep pot over medium-high heat. Add the pork and sear on all sides until golden brown. Remove the pork and set aside.
In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onion and minced garlic until softened and fragrant, about 5 minutes.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Then add the canned diced tomatoes, white wine, and bay leaves. Bring to a simmer.
Return the seared pork to the pot. Cover and let it cook on low heat for 30 minutes, stirring occasionally.
Add the rinsed clams to the pot, cover, and cook for an additional 8-10 minutes, or until all the clams have opened. Discard any clams that do not open.
Garnish the stew with fresh chopped cilantro and serve immediately with lemon wedges on the side.
This stew pairs perfectly with crusty bread or roasted potatoes to soak up the delicious sauce.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 10.7 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 44.0 mg | 245% | |
| Potassium | 1872 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
