Pork and Shellfish Stew Recipe

Name: Pork and Shellfish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds boneless pork shoulder (Boston butt), cut into 2-inch pieces; 2 cups dry red wine; 2 tablespoons minced garlic; 1 teaspoon dried crushed red pepper; 1 teaspoon paprika; 1 teaspoon salt; 2 8-ounce cans tomato sauce; 18 uncooked large shrimp, peeled, deveined; 12 fresh littleneck clams in shells, scrubbed; 1/3 cup Kalamata olives*; 1/4 cup chopped fresh parsley; *Black brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets.

Servings: persons

3 1/2 pounds boneless pork shoulder (Boston butt), cut into 2-inch pieces
2 cups dry red wine
2 tablespoons minced garlic
1 teaspoon dried crushed red pepper
1 teaspoon paprika
1 teaspoon salt
2 8-ounce cans tomato sauce
18 uncooked large shrimp, peeled, deveined
12 fresh littleneck clams in shells, scrubbed
1/3 cup Kalamata olives*
1/4 cup chopped fresh parsley
*Black brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets.

1
Combine first 4 ingredients in large bowl.
2
Cover and refrigerate overnight.
3
Transfer pork and marinade to heavy large saucepan.
4
Add paprika and 1 teaspoon salt.
5
Bring mixture to boil.
6
Reduce heat, cover and simmer until pork is tender, about 1 hour 30 minutes.
7
(Pork can be prepared 1 day ahead.
8
Cover and refrigerate.
9
Bring to simmer before continuing.)
10
Add tomato sauce, shrimp and clams to pork.
11
Cover and boil until shrimp are cooked through and clams open, about 10 minutes.
12
Discard any clams that do not open.
13
Transfer stew to large bowl.
14
Garnish with olives and parsley and serve.

1435

kcal

Calories

Fat

Carbs

217

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 12 ingredients. The key ingredients include: 3 1/2 pounds boneless pork shoulder (Boston butt), cut into 2-inch pieces, 2 cups dry red wine, 2 tablespoons minced garlic, 1 teaspoon dried crushed red pepper, and more.

Yes, Pork and Shellfish Stew 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 Shellfish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions