Portuguese Pork and Clams with Potatoes

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A beloved specialty from Portugal's Alentejo region, this rustic dish pairs marinated pork shoulder with briny clams, cubed potatoes, and plenty of fresh cilantro. The unlikely combination of meat and shellfish creates a savory, briny, and deeply aromatic stew traditionally enjoyed with crusty bread and a cold glass of vinho verde.

Nutrition Facts

Per serving (estimated)

• 525 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 3 gSugar
• 38 gProtein
• 720 mgSodium
• 980 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 18 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the pork and marinade

• 1.5 lb (680 g) boneless pork shoulder, cut into 1-inch cubes
• 4 cloves garlic, minced
• 1 tsp sweet paprika (pimentão doce)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/3 cup dry white wine
• 2 bay leaves

For the clams and assembly

• 1.5 lb (680 g) fresh littleneck or cockle clams, scrubbed
• 1 large yellow onion, finely chopped
• 5 cloves garlic, thinly sliced
• 1/3 cup olive oil, plus more for finishing
• 1 lb (450 g) Yukon gold potatoes, peeled and cut into 3/4-inch cubes
• 1/2 cup dry white wine
• 1 tsp sweet paprika
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup loosely packed fresh cilantro leaves, chopped, plus more for garnish
• Flaky sea salt and lemon wedges, to serve

Directions

1. Combine the pork cubes with the minced garlic, paprika, salt, pepper, white wine, and bay leaves in a bowl. Cover and refrigerate for at least 1 hour, or up to overnight, to let the flavors penetrate the meat.
2. Place the scrubbed clams in a bowl of cold salted water for 20 minutes to purge any sand, then drain. Discard any clams that are cracked or remain open when tapped.
3. Heat 3 tablespoons of the olive oil in a large, heavy pot or deep skillet over medium-high heat. Add the marinated pork (reserve the marinade) and brown on all sides for about 6 minutes. Transfer to a plate.
4. Lower the heat to medium, add the chopped onion to the same pot, and cook until soft and translucent, about 5 minutes. Stir in the sliced garlic and cook for 30 seconds until fragrant.
5. Return the pork and its reserved marinade to the pot. Add the potatoes, white wine, paprika, red pepper flakes, and 1/2 cup water. Bring to a simmer, cover, and cook for 18 to 20 minutes, until the potatoes are fork-tender and the pork is cooked through.
6. Uncover and increase the heat to medium-high. Add the drained clams, nestling them into the potatoes. Cover and cook for 3 to 5 minutes, shaking the pot occasionally, until all the clams have opened. Discard any that stay closed.
7. Stir in the chopped cilantro and drizzle with the remaining olive oil. Taste and adjust seasoning with flaky sea salt. Serve hot in shallow bowls with lemon wedges and extra cilantro on top, accompanied by crusty bread.

Cook’s Notes

• Marinate the pork overnight if you have time — the wine, garlic, and paprika deeply season the meat and make it noticeably more tender.
• Always purge clams in cold salted water and discard any that are cracked or refuse to close when tapped; any that don't open during cooking should also be tossed.
• Don't skip the fresh cilantro — it's a defining flavor of the dish and shouldn't be substituted with parsley.
• Serve with crusty Portuguese broa or a rustic country bread to soak up the flavorful juices, and pair with a chilled Vinho Verde.
• Leftovers keep well in the fridge for up to 2 days; reheat gently on the stove with a splash of water to refresh the broth.

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