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.
Ingredients
250g diced pork shoulder24 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
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