Pork and Clams Recipe
Ingredients
| Clams | 3.5 Kilogram | |
| Olive oil | 2 Tablespoon | |
| Onions | 2 Large, chopped | |
| Garlic | 2 Clove (5gm), peeled, finely chopped | |
| 1 kg / 2 lb pork fillet, cut into 2 1/2 cm / 1 in cubes | ||
| 150 ml / 1/4 pt / 2/3 cup dry white wine | ||
| 4 or 5 fresh tomatoes (or 1 medium tin) | ||
| Parsley | 1 Cup (16 tbs), finely chopped | |
| Cayenne pepper | 1 Teaspoon | |
| Salt | To Taste | |
| black pepper | 1 | |
Directions
Wash clams or cockles thoroughly under running water, and discard any that do not open when tapped (which means they are dead).
Soak overnight in salt water, if necessary, to expel sand.
Heat olive oil in a cataplana, or large casserole.
Fry onions and garlic until soft and golden.
Add pork, and brown on all sides.
Add clams or cockles and dry white wine.
Increase heat, and cook briskly, shaking pot until wine has reduced.
Add tomatoes, coriander (or parsley), cayenne pepper, salt, and black pepper.
Cover tightly, and simmer for 30-40 min., or until pork is tender.
Bring cataplana to the table, and open when guests are seated.
Soak overnight in salt water, if necessary, to expel sand.
Heat olive oil in a cataplana, or large casserole.
Fry onions and garlic until soft and golden.
Add pork, and brown on all sides.
Add clams or cockles and dry white wine.
Increase heat, and cook briskly, shaking pot until wine has reduced.
Add tomatoes, coriander (or parsley), cayenne pepper, salt, and black pepper.
Cover tightly, and simmer for 30-40 min., or until pork is tender.
Bring cataplana to the table, and open when guests are seated.
Chef
