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Pork and Clams (Ameijoas Na Cataplana)

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“Have been looking for this recipe since we were in Portugal almost 2 years ago. Finaly found it in a book I have had for years. Right under my nose. It was our favourite while in Portugal. A wonderful taste!! (The wine and food of Europe - Marc & Kim Millon)”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash clams thoroughly under running water, and discard any that do not close when tapped, which means they are dead.
  2. Soak overnight in salt water, to expel sand.
  3. Heat olive oil in a (cataplanda) cast iron dutch oven.
  4. Fry onions and garlic until soft and golden.
  5. Add pork and brown on all sides.
  6. Add clams and dry white wine.
  7. Increase heat, and cook briskly, shaking pan until wine has reduced.
  8. Add tomatoes, coriander or parsley, cayenne pepper,salt, and black pepper.
  9. Cover tightly and simmer for 30-40 minutes or until pork is tender.
  10. Traditionaly the"Cataplana" (cast iron dutch oven) is brought to the table for serving.

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