This is a classic Portuguese stew which mixes pork with clams. Serve with crusty bread - the juices are heavenly.
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
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
This was a hit at my wine and cheese party. We had 2 portugese people attending and they said it was the best. Angela - Canada - 29 Sep 2008