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Portuguese Braised Pork and Clams

Donna Clark - Cooking at Clark Towers
A warm and savory soup
Servings 8

Ingredients
  

  • 2 lb boneless pork shoulder cut into 1 1/2 inch cubes. (I used pork butt)
  • 2 3/4 teaspoon Kosher salt divided
  • 3/4 teaspoon black pepper divided
  • 6 garlic cloves divided
  • 1 cup dry white wine
  • 2 bay leaves
  • 1 tablespoon Pimenton de la Vera dulce smoked sweet paprika
  • 1 tablespoon extra virgin olive oil divided
  • 1 medium sized yellow onion diced
  • 1 28 ounce can whole peeled tomatoes crushed by hand - recommend San Marzano
  • 1/2 teaspoon crushed red pepper
  • 2 cups chicken stock or broth divided
  • 2 lb baby Yukon Gold potatoes halved
  • 2 lb Manila clams or cockies scrubbed - I used clams I could find at my store
  • scalions diced for garnish - or they had fresh cilantro on theirs
  • serve with crusty bread for sopping up all the goodness

Instructions
 

  • Season pork all over with 1 1/4 teaspoon salt and 1/2 teaspoon black pepper. In a large ziploc bag add the pork. Smash 3 cloves of garlic, add to the bag along with the wine, bay leaves and Pimenton. Seal and refrigerate for at least 8 hours or overnight.
  • Preheat oven to 350'F
  • Remove pork from marinade saving the marinade, pat the pork dry with a paper towel. Remove and discard the garlic and bay leaves. Heat 1 1/2 teaspoon oil in a large Dutch oven over medium heat. Add pork and cook until lightly browned, about 5-7 minutes. Transfer to pork to a plate continue with the rest of the pork.
  • Chop remaining garlic cloves. Add the onions and the remaining oil cook for a minute then add the chopped garlic continue cooking for another minute or two. You want them to be slightly browned but not burned stirring often. Add the tomatoes, red pepper and the reserved marinade.
  • Bring to a boil; reduce heat to medium-low and simmer stirring often for about 3 minutes. Return cooked pork to the pot. Stir in 1 cup of stock until pork is mostly submerged. Cover and bake in oven until pork is fork-tender. 1 hour 30 minutes to 2 hours.
  • Stir in potatoes and remaining 1 cup of stock, Cover and bake until the potatoes are tender, about 30 minutes.
  • Transfer Dutch oven to the stovetop over high add the cleaned clams. Cover and cook until clams open. 3 to 5 minutes. (remove and discard any unopened clams) Season with remaining 1 1/2 teaspoons salt and remaining 1/4 teaspoon black pepper. Garnish with diced scallions

Notes

Adapted from Food and Wine Magazine