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

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources