Portugese Stew With Pork and Clams

I haven’t been to Portugal, but I sure do want to!  This aromatic braise melds fields, land and sea, in the most satisfying way.  Grab some crusty bread and you’ve got a fantastic meal.

Portugese stew 2

I had a few of these adorable baby Yukon golds at hand, along with some bell peppers that went in also ….. after all, a stew is intended to help you clean out the fridge!

  • 2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
  • 2 3/4 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 6 garlic cloves, divided
  • 1 cup dry white wine
  • 2 bay leaves
  • 1 tablespoon Pimentón de la Vera dulce (or your favourite paprika)
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 medium-size (9-ounce) yellow onion, thinly sliced
  • 1 (28-ounce) can whole peeled tomatoes, drained and crushed by hand
  • 1/2 teaspoon crushed red pepper
  • 2 cups chicken stock or lower-sodium chicken broth, divided
  • 2 pounds baby Yukon Gold potatoes, halved
  • 2 pounds Manila clams or cockles, scrubbed
  • Chopped fresh cilantro, for garnish
  • Lemon wedges and crusty bread, for serving

How to Make It

Step 1

Season pork all over with 1 1/4 teaspoons salt and 1/2 teaspoon black pepper, and place in a large ziplock plastic bag. Smash 3 garlic cloves, and add to bag with wine, bay leaves, and Pimentón. Seal and refrigerate 8 hours or overnight.

Step 2

Preheat oven to 350°F. Remove pork from marinade, and pat dry. Remove and discard garlic and bay leaves; reserve remaining marinade. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high. Add half of pork, and cook, stirring once or twice, until lightly browned, about 5 minutes. Transfer pork to a plate. Repeat with remaining half of pork. Chop remaining 3 garlic cloves, and add to Dutch oven with onion and remaining 1 1/2 teaspoons oil; cook, stirring often, until golden, about 6 minutes. Stir in crushed tomatoes, red pepper, and reserved marinade

Step 3

Bring to a boil; reduce heat to medium-low, and simmer, stirring often, 3 minutes. Return cooked pork to Dutch oven; stir in 1 cup stock until pork is mostly submerged. Cover and bake in preheated oven until pork is fork-tender, 1 hour and 30 minutes to 2 hours.

Step 4

Stir in potatoes and remaining 1 cup stock. Cover and bake until potatoes are tender, about 30 minutes.

Step 5

Transfer Dutch oven to stovetop over high, and add clams. Cover and cook until clams open, 3 to 5 minutes. (Remove and discard any unopened clams.) Season with remaining 1 1/2 teaspoons salt and remaining 1/4 teaspoon black pepper. Garnish with cilantro. Serve with lemon wedges and crusty bread.

bread

My “no knead” bread was a gift with this stew, the perfect combo!

Make Ahead

Pork may be prepared through step 3 and refrigerated overnight. Reheat before proceeding with step 4.

Suggested Pairing

Robust Portuguese red.
Portugese stew 3

If you should be lucky enough, you will have friends with an amazing bonfire pit to sit around and enjoy your stew, dunking the crusty bread and sipping your beverage of choice.

I spotted this recipe just as we finished making our own Paprika – grilling or smoking, then drying a variety of peppers before grinding them up to enjoy all winter.  This was featured in Food and Wine Magazine, and I’ve copied it exactly as written.  On this particular day we were eating it the same day, so I had to skip the lengthy marinade, and just carried on as it is written, stirring the onions and garlic together after browning the pork.  Everything went into the oven and it wasn’t long before the most magical aroma was filling the house.  We then carted it off, with the bread, to enjoy at our friend’s house with a bonfire.

Chicken in Caper Cream Sauce

Chicken in Caper Cream Sauce

 

4 boneless/skinless chicken breasts – lightly pounded to uniform thickness

1 tsp lemon pepper

(or finely grated lemon zest and 1 tsp freshly ground pepper)

1 tsp kosher salt

1 tsp sweet paprika

1 tsp garlic powder

3 tbsp. butter

lemon juice

olive oil

1 cup whipping cream

4 tbsp capers – drained and rinsed           

garnish:  parsley/lemon slice

Lightly rub chicken breasts with lemon juice and a wee bit of olive oil.  Combine all the spices and sprinkle over the chicken, allow to rest for a bit.

Melt butter in large skillet over medium heat.  Increase heat to medium high and add chicken breasts – turning often until they are browned – about 5 minutes.  Turn heat down to medium again and cook for a further 7 minutes, until chicken is just barely cooked through.  Remove chicken to a warm serving platter and keep warm.

Increase skillet heat to high, add whipping cream and whisk continuously until sauce has reduced enough to be thick and glossy.  Remove from heat and add capers.  Season to taste with salt and pepper.  (add any juices that have run out of the chicken)

Spoon over the chicken breasts, garnish with parsley, lemon slice and serve over a bed of herbed noodles.

Variation:  Use dill weed instead of paprika!