Pork with clams is a Portuguese staple. This dish is a more upmarket rendering than others. We used pork loin (try to get the end piece as it has a bit more fat). We sautéed it for a few minutes, made a deep, rich sauce and finished everything by steaming pasta clams in the sauce. If pasta clams (small ones) are not easily obtainable substitute the larger ones. They take longer to open.
- 1 head of garlic, separated into cloves
- 2 tablespoons chopped coriander
- ¼ cup chopped parsley
- ½ cup olive oil
- Sea salt and freshly ground pepper
- 1½ pounds (750 g) pork loin, cubed
- ½ cup chopped chorizo (½-inch dice)
- 1 cup diced onion
- ½ cup diced celery
- 1diced red pepper
- 1 teaspoon dried chili flakes
- ½ cup dry white wine
- 1 cup canned chopped tomatoes
- 2 pounds (1 kg) fresh clams
Place garlic cloves in a small pot, bring to boil and simmer for 10 minutes or until garlic is very soft. Drain. Peel garlic and reserve.
Combine garlic, 1 tablespoon coriander, 2 tablespoons parsley, ¼ cup olive oil and sea salt and pepper to taste in a food processor and purée until smooth.
Toss pork with garlic paste and marinate for at least 2 hours or overnight in the refrigerator. Scrape marinade from pork and reserve.
Heat remaining olive oil over high heat in a large sauté pan. Working in batches, add pork and sear on all sides, about 5 minutes total. Remove from pan.
Reduce heat to medium and add chorizo, onion, celery, red pepper, chili flakes and reserved marinade. Fry, stirring, for 10 minutes or until very soft and slightly browned.
Add white wine and chopped tomatoes and bring to boil. Reduce heat and simmer for 5 minutes or until wine has reduced and mixture is saucy.
Raise heat to medium-high and add clams. Cover again and cook for 2 minutes or until clams are open. Add pork, recover and cook for 1 to 2 minutes more or until clams are opened and pork is warmed through.
Discard any clams that haven't opened. Mix in remaining parsley and coriander. Serves 6