This Portuguese recipe stars our Piri Piri blend (which we call Portuguese Chicken), and combines tender pork shoulder with juicy clams to create one of the perfect meat and seafood marriages. Another thing is that Portugal is about the only country in southern Europe which favours coriander over flatleaf parsley in its food, which gives it a fresh difference. The best clams to use are small ones such as Palourde, and as always with shellfish take care to wash them well, and to discard any which do not open when cooked. The Aleppo pepper used here is not Portuguese, of course, but it is a great addition, bringing along an extra bit of fruity, spicy colour to the dish.
01.
Ingredients
250g diced pork shoulder
24 clams, thoroughly washed
1 onion, finely chopped
4 cloves garlic, finely chopped
1 large glass white wine
4 tomatoes, chopped
2tsp Portuguese Chicken seasoning
½ tsp Smoked Garlic flakes
2tsp Aleppo pepper
1 bay leaf
good handful of fresh coriander, chopped
02.
Method
- In a heavy bottomed pan, heat a tablespoon of olive oil. Add the pork, and saute until it has just started to colour. Then add the onion and garlic, sauteeing until they are softened, and the pork is starting to brown.
- Now add the spices and the tomatoes, and keep the mixture moving in the pan for another few minutes until all the ingredients are well blended together.
- Add the wine, keeping the heat high for a minute or so to burn off the alcohol, add the bay leaf, then let the pork simmer for 15 minutes or so until it is cooked.
- Add a slug of olive oil to the pan now, then scatter the clams over the top of the pan, and finally the coriander.
- Place a tight fitting lid on the pan and cook till the clams open, about 10 minutes, and your dish is ready to serve. In Portugal it is often served with rice, but we like it with hot crusty bread to mop up the delicious juices.
