Portuguese Pork Clam Stew Recipes
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.
Recipe From food.com
Provided by Busters friend
Categories Very Low Carbs
Time 2h20m
Yield 4-5 serving(s)
Number Of Ingredients 13
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PORTUGUESE CLAM STEW - HONEST COOKING
From honestcooking.com
First of all, peel and slice the onion finely, then peel the garlic cloves. After that, pour 3 tbsp of extra-virgin olive oil into a saucepan big …
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First of all, peel and slice the onion finely, then peel the garlic cloves. After that, pour 3 tbsp of extra-virgin olive oil into a saucepan big …
5/5 (1)
Author Philosokitchen
Cuisine Portuguese
Category Main
- Even if it’s possible to make the Portuguese clams stew with canned or frozen clams, I strongly suggest you to use live clams. The process will be longer, but the taste will pay off! If you decide to use live clams, cook them as soon as possible: the more you wait, the more will be difficult to clean the sand out of clams.
- First of all, peel and slice the onion finely, then peel the garlic cloves. After that, pour 3 tbsp of extra-virgin olive oil into a saucepan big enough to contain the clams, and place over medium heat. Now, sautè the onions and garlic until pale golden and translucent. Finally, transfer the vegetables into a mixer and blend until smooth and consistent.
- Now, slice the chorizo, and cut the slices into halves. After that, pour 1 tbsp of extra-virgin olive oil into the saucepan, and stir-fry the chorizo until the surface becomes golden and crunchy, but the inner is still soft.
- Once cleaned, rinse again thoroughly the clams one to one under running water, then pour them into the saucepan along with the seared chorizo and cook a couple of minutes. Now, raise the flame and baste with the white wine. Let the alcoholic part of the wine evaporate, then low the flame to medium, and add the onion and garlic sauce. Finally, stir, close the saucepan with a lid, and cook until the clams open their shells. Discard any unopened clams.
PORTUGUESE BRAISED PORK AND CLAMS (PORCO à ALENTEJANA)
From foodandwine.com
2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes. 2 3/4 teaspoons kosher salt, divided. 3/4 teaspoon black pepper, divided. 6 garlic …
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2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes. 2 3/4 teaspoons kosher salt, divided. 3/4 teaspoon black pepper, divided. 6 garlic …
5/5 (1)
Total Time 2 hrs 50 mins
- Season pork all over with 1 1/4 teaspoons salt and 1/2 teaspoon black pepper, and place in a large ziplock plastic bag. Smash 3 garlic cloves, and add to bag with wine, bay leaves, and Pimentón. Seal and refrigerate 8 hours or overnight.
- Preheat oven to 350°F. Remove pork from marinade, and pat dry. Remove and discard garlic and bay leaves; reserve remaining marinade. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high. Add half of pork, and cook, stirring once or twice, until lightly browned, about 5 minutes. Transfer pork to a plate. Repeat with remaining half of pork. Chop remaining 3 garlic cloves, and add to Dutch oven with onion and remaining 1 1/2 teaspoons oil; cook, stirring often, until golden, about 6 minutes. Stir in crushed tomatoes, red pepper, and reserved marinade
- Bring to a boil; reduce heat to medium-low, and simmer, stirring often, 3 minutes. Return cooked pork to Dutch oven; stir in 1 cup stock until pork is mostly submerged. Cover and bake in preheated oven until pork is fork-tender, 1 hour and 30 minutes to 2 hours.
- Stir in potatoes and remaining 1 cup stock. Cover and bake until potatoes are tender, about 30 minutes.
PORTUGUESE PORK AND CLAMS RECIPE | ALLRECIPES
From allrecipes.com
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 …
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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 …
5/5 (6)
Category Portuguese Recipes
Servings 4
Calories 557 per serving
- 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.
PORTUGUESE PORK WITH CLAMS | FOOD FROM PORTUGAL
From foodfromportugal.com
Directions. Soak the clams in water seasoned with salt about 1 to 2 hours. Wash them under running water before cooking. Season the meat with …
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Directions. Soak the clams in water seasoned with salt about 1 to 2 hours. Wash them under running water before cooking. Season the meat with …
Estimated Reading Time 2 mins
10 BEST PORTUGUESE PORK RECIPES | YUMMLY
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Bifanas | Portuguese Pork Sandwiches Leite's Culinaria. crusty rolls, white wine vinegar, pork, bay leaves, mustard sauce and 5 more. Mexican Tortillas, the Portuguese Style! As receitas lá de casa. corn, lard, pitted black …
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Put the farinheira (Portuguese smoked sausage) and the blood sausage in a saucepan and bring to a boil over high heat. When starts boiling, reduce to low heat and cook about 7 to 8 minutes. Turn off the heat, drain and …
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From leitesculinaria.com
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 …
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olive oil, herbs, clams, pork, garlic cloves, waxy potatoes, tomatoes and 4 more Sage and Rosemary Pork Stew Pork pepper, dried rosemary, water, boneless pork shoulder roast, fresh rosemary and 12 more
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How to make a Portuguese Pork and Clam Stew.Ingredients: Serves 4 900 g lean pork shoulder, cut into 5 cm cubes24 clams, cleaned and de-bearded5 garlic cloves, peeled and …
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Recipes / Portuguese pork and clam stew (1000+) Cataplana Of Pork And Clams. 1283 views. Cataplana Of Pork And Clams, ingredients: 1 tsp paprika (5 ml), 1 tsp grnd cumin. Pork and …
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PORTUGUESE PORK & CLAM STEW RECIPE - FOOD.COM
From pinterest.com
Oct 10, 2018 - 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 g. Oct 10, 2018 - This recipe …
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Oct 10, 2018 - 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 g. Oct 10, 2018 - This recipe …
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From ouritaliantable.com
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Directions: 1. Place the cubed pork butt ino a non-aluminum container or large resealable plastic food storage bag. In a blender, combine the wine, lemon juice, paprika, …
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