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Pork and Clams Alentejo Style served with potatoes
Portuguese pork and clams with fried potatoes

Pork and Clams Alentejo Style (Carne de Porco à Alentejana)

Author: Flavelo
Recipes Main Courses
One of Portugal's most exciting surf-and-turf dishes. The Alentejo region is famous for its pork and proximity to the sea. The pork is cured in a paprika marinade, then cooked with clams. The salty clam juice flavors the meat, while the pork fat flavors the clams. Served mixed with fried potato cubes to soak up the fantastic sauce.
🕒 Prep Time 2 hrs 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 3 hrs
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Portuguese

Ingredients

Equipment Needed

  • Large pan with lid: To steam the clams.
  • Paper towels: For draining potatoes.

Allergen Information

⚠️ Shellfish (Clams)
⚠️ Sulfites (wine)

Instructions

1 ✓

Cut the pork into 1-inch cubes. Mix the marinade: wine, crushed garlic, paprika, cumin, bay leaves, salt, and pepper. Toss the meat in it and refrigerate for at least 2 hours (preferably 4-6).

Tip: Long marination gives the traditional flavor characteristic of Portuguese cuisine.
2 ✓

Soak clams in cold salted water for 30 minutes to purge sand, then wash thoroughly.

Tip: Sand grains can ruin the experience. Discard any clams with broken shells.
3 ✓

Peel and dice the potatoes, then fry in hot oil until golden brown. Set aside.

Tip: Do not salt the potatoes immediately, as the sauce will be salty enough.
4 ✓

Remove pork from marinade (reserve the liquid!). In a pan, brown the pork in olive oil until golden and tender.

Tip: If the meat releases too much juice, let it boil off so it can start browning.
5 ✓

Pour the reserved marinade over the meat, bring to a boil, then add the clams. Cover and steam for 5-8 minutes until clams open.

Tip: The steam opens the clams, releasing their salty 'sea liquor,' which thickens and flavors the sauce.
6 ✓

Stir in the fried potatoes, toss to coat in sauce, garnish with fresh cilantro, and serve immediately.

Tip: The potatoes absorb the flavors, but get soggy if they sit too long. Serve 'a la minute'.

Recipe FAQ

What about closed clams?
Discard any that don't open after cooking. Before cooking, discard any that are open and don't close when tapped.
Can I use frozen clams?
Yes, but fresh clam juice gives the real flavor to the sauce.

Ingredients

  • 2.25 lbs Pork shoulder (fatty)
  • 1 lb Littleneck clams (in shell)
  • 4 cloves Garlic
  • 3/4 cup Dry white wine
  • 1 tsp Sweet paprika
  • 1/2 tsp Ground cumin
  • 2 whole Bay leaves
  • 1/4 cup Olive oil
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 bunch Fresh cilantro
  • 1 lb Russet potatoes (for frying)
  • 2 cups Oil for frying