Pork and Clams

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  • Total: 9 hr
  • Prep: 8 hr 30 min
  • Cook: 30 min
  • Yield: 4 main servings or 6 appetizer
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6 medium cloves garlic, peeled

2 teaspoons sea salt

2 teaspoons crushed red pepper

1 tablespoon Spanish paprika

1 cup Portuguese or good olive oil

1 1/2 pounds boned pork loin, trimmed and cut into 1/2-inch cubes

1 cup small diced onions

2 cups dry white wine

100 cockles or small littleneck clams in the shell, scrubbed and purged

Sea salt, to taste

1 loaf crusty bread

1/4 cup finely chopped fresh parsley leaves


  1. In a small food processor, combine garlic, salt, pepper flakes and paprika. Process until smooth. Add 1/2 cup of the oil and process until smooth. In a glass mixing bowl, toss the meat with the pureed mixture. Cover with plastic wrap and place in the refrigerator, to marinate at least 8 hours, overnight if possible. In a cataplana (or a large saute pan with a lid), over medium heat, add the remaining 1/2 cup of oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the pork and saute for 4 minutes. Add the wine and bring to a simmer. Add the clams, and season with salt. Cover and cook for 15 to 20 minutes, shaking the pan occasionally. Remove from the heat and leave covered for 5 minutes. Remove any shells that do not open. Stir in the parsley. Serve in individual serving bowls with crusty bread.

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