Pork and Clam Stew

Pork and Clam Stew

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This is a classic Portuguese stew which mixes pork with clams. Serve with crusty bread - the juices are heavenly.

John Pacheco

Serves: 6 

  • 350ml dry white wine
  • 1 teaspoon paprika
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic, peeled and cut in half
  • 1 bay leaf
  • 1 kg pork fillet, cubed
  • 3 teaspoons olive oil, divided
  • 2 onions, peeled and thinly sliced
  • 4 cloves garlic, minced
  • 2 tomatoes - peeled, seeded and chopped
  • 1/4 teaspoon chilli flakes
  • 24 small clams or pipis in the shell, scrubbed
  • handful chopped fresh parsley

Preparation:40min  ›  Cook:30min  ›  Extra time:6hours marinating  ›  Ready in:7hours10min 

  1. In large bowl combine wine, paprika, salt and pepper; blend well. Add halved garlic cloves, bay leaf and cubed pork and mix to coat thoroughly. Marinate for at least 6 hours, turning occasionally.
  2. Remove pork; reserve marinade. Pat pork completely dry. Discard garlic and bay leaf.
  3. Melt 1 teaspoon of oil in large frying pan. Add pork, stirring frequently so that the meat colours quickly and evenly. Transfer with slotted spoon to a bowl.
  4. Pour reserved marinade into frying pan and bring to the boil over high heat, scraping off any brown bits clinging to the inside of pan. Boil uncovered until marinade is reduced by 1/3. Pour over pork and set aside.
  5. In 6 to 8 litre casserole dish, heat remaining oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add minced garlic, tomatoes and crushed chillies. Simmer, stirring constantly for 5 minutes.
  6. Spread the clams hinged side down over the tomato sauce; cover the casserole dish tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley and serve.

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Reviews (4)


Altered ingredient amounts. I had this fantastic dish at a local Portuguese restaurant then set out on a search to find something close. This recipe comes quite close and was a big hit the three times I served it. I used Vinho Verde for the wine to stay authentic, used 2 teaspoon paprika instead of 1, added a ¼ teaspoon coriander to the marinade to give it a little more depth, and cut the salt back to 2 teaspoons. Clams (littlenecks) will tend to open at different times so remove them from the pan as they open to assure they stay tender. Add them back to the pan for the last minute after adding back the pork. - 29 Sep 2008


Used different ingredients. This was a nice change of pace from making my usual pork roast. I didn't used fresh tomatoes, just one can of diced. I used frozen clam meat and a small amount of clam juice. That worked out just fine. The pork was very moist and tender from the marinade. I will make this again. Thanks for the post John! - 29 Sep 2008

Laurie A

I loved this recipe! (My husband was also a big fan.) I used boneless pork chops instead of the pork loin, and served the whole meal over roasted potatoes...which is how we get it at a local restaurant. Fabulous! - 29 Sep 2008

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