dinner · dairy-free
Alentejo-style pork and clams
A Portuguese combination of paprika-rubbed pork and steamed clams over crisp roasted potatoes, with white wine and fresh cilantro.
- Time
- 45min
- Steps
- 4
Ingredients
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Allergens
Contains molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 230°C (450°F). Dice the potatoes, toss them with half the oil, and roast on a metal tray for 25 minutes, turning once halfway.
-
2
Scrub the clams and throw away any with cracked shells or open shells that do not close when tapped. Cube the pork and coat it with the paprika and minced garlic.
-
3
Heat the remaining oil in a wide skillet and brown the pork in batches until it reaches 63°C (145°F). Move it to a clean plate and rest it at least 3 minutes.
-
4
Pour the wine into the skillet and boil. Add the clams, cover, and steam 5 to 8 minutes until they open, discarding any that stay shut. Return the pork, sprinkle with chopped cilantro, and serve over the potatoes.
