Braised Pork with Clams Recipe

Name: Braised Pork with Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 1/2 pounds trimmed boneless pork shoulder, cut into 1-inch pieces; Salt and freshly ground pepper; 1 small onion, finely chopped; 1 carrot, thinly sliced; 1 celery rib, thinly sliced; 1 tablespoon tomato paste; 1/2 cup dry white wine; 3 cups low-sodium chicken broth; 4 thyme sprigs; 4 parsley sprigs, plus 2 tablespoons chopped parsley; 1 bay leaf; 1 1/2 dozen littleneck clams, scrubbed; 1 cup jarred pickled Italian vegetables, drained and coarsely chopped; 2 tablespoons chopped cilantro

Servings: persons

2 tablespoons extra-virgin olive oil
1 1/2 pounds trimmed boneless pork shoulder, cut into 1-inch pieces
Salt and freshly ground pepper
1 small onion, finely chopped
1 carrot, thinly sliced
1 celery rib, thinly sliced
1 tablespoon tomato paste
1/2 cup dry white wine
3 cups low-sodium chicken broth
4 thyme sprigs
4 parsley sprigs, plus 2 tablespoons chopped parsley
1 bay leaf
1 1/2 dozen littleneck clams, scrubbed
1 cup jarred pickled Italian vegetables, drained and coarsely chopped
2 tablespoons chopped cilantro

1
Preheat the oven to 325.
2
In a large, deep ovenproof skillet, heat the oil until shimmering.
3
Season the pork with salt and pepper and add it to the skillet in a single layer.
4
Cook over moderately high heat, turning once, until the pork is browned, about 12 minutes.
5
Transfer the pork to a plate.
6
Add the onion, carrot and celery to the skillet and cook over low heat until softened, about 5 minutes.
7
Stir in the tomato paste and return the pork to the skillet.
8
Add the wine and cook until evaporated.
9
Add the chicken broth and bring to a boil.
10
Using kitchen string, tie the thyme, parsley sprigs and bay leaf into a bundle; add the bundle to the skillet.
11
Cover tightly and braise in the oven until the meat is tender, about 1 hour and 15 minutes.
12
Return the skillet to the stove.
13
Discard the herb bundle.
14
Simmer the pork uncovered over moderate heat until the liquid is reduced by half, about 15 minutes.
15
Arrange the clams in the liquid, cover and cook until they open, about 6 minutes.
16
Transfer the pork and clams to bowls and ladle the braising liquid on top.
17
Garnish with the pickled vegetables, chopped parsley and cilantro and serve right away.

935

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 1/2 pounds trimmed boneless pork shoulder, cut into 1-inch pieces, Salt and freshly ground pepper, 1 small onion, finely chopped, and more.

Yes, Braised Pork with Clams falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Pork with Clams

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions