Portuguese Pork with Clams

Portugal and the Azores are known for their simple, rustic seafood dishes.

Portuguese Pork with Clams


4 entreés

Time to Make

1 to 2 hours


  • 1 tablespoon olive oil
  • 1 pound boneless pork shoulder, cubed
  • 1 large onion, sliced thin
  • 4 ounces pancetta, diced
  • 6 cloves garlic, sliced
  • 1 large green pepper, sliced
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 14 ounces tomatoes, peeled and chopped
  • 2 ounces tomato purée
  • 8 ounces white wine
  • 4 ounces spicy chorizo, skin removed and diced
  • 10 littleneck clams
  • handful of fresh parsley, chopped and divided
  • handful of fresh cilantro, chopped and divided
  • rice, for serving


  1.  In a large pot or Dutch oven, brown pork in oil on all sides.  Remove and set aside.
  2. Add the onion, pancetta, garlic, green pepper, paprika, bay leaf, and thyme and sauté until the onions have softened.  Stir in the tomatoes, tomato puree, and wine.  Bring to a boil.
  3. Return the pork and add the chorizo.  Cover and simmer for 50 minutes.
  4. Add the clams and half the parsley, cover and cook another 5 minutes.  Discard any clams that do not open.
  5. Mix the remaining parsley and half the cilantro with the rice.  Serve the pork and clams over the rice.  Garnish with remaining cilantro.

One thought on “Portuguese Pork with Clams

  1. Excellent recipe!!! This has gone into my Best of 2016 cookbook. We all loved the rich, deep flavor. The pork was so tender, the sausage delightfuylly spicy and the clams so pretty. I would serve this to guests. It’s impressive and flavorful. We all enjoyed this very much. Thank you!


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