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
Cuisine: Seafood
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Pork and Shellfish Stew

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