Pork With Clams (porco Com Ameijoas A Alentejana)

Jonathan Edwards is described as a husband and father whose care and oversight of his family was thoroughly spiritual. He took seriously anything that troubled his children, and would save the evening hours to be spent in prayer and close fellowship with his family. Primarily concerned for the condition of their souls, Edwards taught each of his children to earnestly seek salvation, “to have God our friend, and to be united to Christ.”

Kim Kistler

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood	Portuguese	Main dish, Pork & ham, Seafood	4	Servings

INGREDIENTS

1 1/2	lb	Pork, 1 inch cubes
1/2	pt	Dry white wine
2	t	Paprika
1		Bay leaf
2		Clove
		Salt and pepper, to taste
5		Cloves garlic, crushed
2	oz	Margarine
2		Onion, sliced
4		Tomatoes, chopped
2	lb	Clams
4	T	Coriander, chopped
2	T	Parsley, chopped
1		Lemon, quartered
		Forgarnish

INSTRUCTIONS

Step 1:Put cubed pork in a dish and add the wine, paprika, bayleaf,
cloves, pepper and salt and the equivalent of  3 of the crushed  garlic
cloves. Cover and leave, refrigerated, overnight, turning
occasionally.  Step 2:In a large saucepan, heat 1 ounce of margarine,
add the  onions, the tomatoes and the rest of the garlic and cook
gently until  the onions are soft. (Add salt and pepper to taste).
Step 3:Wash the clams( discarding any that are open) and add them to
the onion/tomato mixture. Cover and cook on high heat until all have
opened (about 5 minutes), then cook for another minute.  Step
4:Meanwhile drain the pork, keeping the marinade. Heat the rest  of the
margarine in a large frying pan, add the pork and brown on all  sides
over medium heat. Add the marinade and continue to cook until  there is
very little liquid.  Step 5:Serve the pork, the clams in their shells
and the onion  mixture with boiled potatoes, sprinkling everythin with
coriander and  parsley and garnishing with lemon quarters.  Posted to
EAT-L Digest - 25 Jun 96  Date:    Wed, 26 Jun 1996 19:19:53 -0800
From:    Howard Mann <howard.mann@DEEPCOVE.BC.CA>  Recipe By     :
Bourne. U. : Portuguese Cookery

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1326 Calories From Fat: 631 Total Fat: 70.6g Cholesterol: 284.6mg Sodium: 2029.8mg Potassium: 1658.5mg Carbohydrates: 94.1g Fiber: 4.8g Sugar: 6.3g Protein: 66.2g