| 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 | ts | Paprika |
| 1 | Bay leaf | |
| 2 | Clove | |
| Salt and pepper — to taste | ||
| 5 | Cloves garlic — crushed | |
| 2 | oz | Margarine |
| 2 | Onion — sliced | |
| 4 | md | Tomatoes — chopped |
| 2 | lb | Clams |
| 4 | tb | Coriander — chopped |
| 2 | tb | 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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