Pork and Clams Recipe

Name: Pork and Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
Process until smooth.
3
Add 1/2 cup of the oil and process until smooth.
4
In a glass mixing bowl, toss the meat with the pureed mixture.
5
Cover with plastic wrap and place in the refrigerator, to marinate at least 8 hours, overnight if possible.
6
In a cataplana (or a large saute pan with a lid), over medium heat, add the remaining 1/2 cup of oil.
7
When the oil is hot, add the onions.
8
Season with salt.
9
Saute for 2 minutes.
10
Add the pork and saute for 4 minutes.
11
Add the wine and bring to a simmer.
12
Add the clams, and season with salt.
13
Cover and cook for 15 to 20 minutes, shaking the pan occasionally.
14
Remove from the heat and leave covered for 5 minutes.
15
Remove any shells that do not open.
16
Stir in the parsley.
17
Serve in individual serving bowls with crusty bread.

1162

kcal

Calories

Fat

Carbs

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 6 medium cloves garlic, peeled, 2 teaspoons sea salt, 2 teaspoons crushed red pepper, 1 tablespoon Spanish paprika, and more.

Yes, Pork and 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!

Pork and Clams

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions