Recipes from Home: Portuguese Pork and Clams

Menu Part: 
Entree
Cuisine Type: 
Spanish
Serves: 
6 servings

Tony Almeida, director of food and nutrition, Robert Wood Johnson University Hospital, New Brunswick, N.J., says: “Being Portuguese, one of my favorite dishes is Portuguese Pork and Clams. My mom made this dish four or five times a year but only on special occasions because the clams were expensive in Portugal. It was a real treat, and I love to prepare this dish as often as I can.”

Ingredients

2 lb. boneless pork shoulder or butt, cut into 1-in. cubes
1 cup dry white wine, or as needed
3 tbsp. sweet paprika
1 bay leaf
2 whole cloves
5 cloves garlic, chopped
4 tbsp. lard or olive oil
2 yellow onions, chopped
4 tomatoes, peeled, seeded, diced
2 lb. small clams such as Manila, well scrubbed
3 tbsp. chopped fresh cilantro
2 tbsp. chopped fresh flat-leaf parsley

Steps

1. Place pork in non-aluminum container and add wine, paprika, bay leaf, cloves and three garlic cloves. Toss well to mix evenly, cover and refrigerate overnight. The next day, drain pork, reserving marinade. Pat meat dry.

2. In large frying pan over medium heat, melt 2 tbsp. lard or warm 2 tbsp. olive oil. Working in batches, brown pork cubes on all sides until golden brown, about 5 minutes. Using slotted spoon, transfer to plate.

3. In large saucepan over medium heat, melt remaining lard or warm remaining oil. Add onions and sauté until soft, 8 to 10 minutes. Add remaining garlic and tomatoes and cook, stirring occasionally until tomatoes are soft, about 5 minutes. Add browned pork to onion mixture along with reserved marinade. Cover, reduce heat to low and cook until pork is tender, about 1 hour. Add wine if pork threatens to scorch.

4. Add clams, cover, raise heat to high and cook until clams open, about 5 minutes.

5. Transfer pork and clams to serving dish and sprinkle with cilantro and parsley. 

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources