Pork With Clams

1. 1

   Clean and rinse clams. Drain and leave in colander.

2. 2

   Heat oil in a large wide pan and add pork. Saute over high heat until golden and a bit crusty on both sides. Season with salt and pepper and add the onion. Continue to saute until onion is soft and golden, then add the garlic and cook until you start to smell it. Add the wine and let it bubble up and thicken slightly.

3. 3

   Add 1 1/2 cups of water, put a lid on the pan and simmer over low heat for 1 1/4 hours, turning the meat a couple of times. Add a little more water if necessary - there should be some slightly thickened sauce in the pan.

4. 4

   Add the clams and lemon juice and season with salt and pepper. Turn the heat up high, put the lid on and cook for 10 minutes until the clam shells open. If they haven't all opened, put the lid back on and give them another chance for a few more minutes, then discard any that will not open.

5. 5

   Meanwhile, parboil the potatoes for 5 minutes in boiling water, drain well and dry with a paper towel. Fry in plenty of olive oil until crisp, sprinkle with coarse salt and serve immediately.

6. 6

   Check the seasoning of the pork and clams, stir in the cilantro and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.