Pork and Clam Alentejo (Carne de Porco com Ameijoas a Alentejo)

2 lb. pork tenderloin or boneless pork butt, cut into 1″ cubes

3 cloves minced garlic

2 T. pimento paste (spicy or sweet)

2 tsp paprika

1 bay leaf

1 whole clove

Salt & pepper

1 – 1 1/2 C. dry white wine

2 T. Lard

1 chopped medium onion

2 lb. small clams

4 large white potatoes, cut to small cubes

vegetable oil to fry potatoes

chopped coriander

picked vegetables

black olives

 

In a large bowl combine garlic, pimento paste, paprika, bay leaf, clove and one C. of white wine. Mix to make a marinade, season with salt and pepper.  Add cubed pork. Refrigerate overnight or for at least 4 hours, stirring occasionally. Remove pork from marinade and set marinade aside. In large skillet add lard then add cubed pork and fry until brown. After, remove pork and keep warm. Add onion to skillet and cook until tender but not brown. Return meat to skillet adding reserved marinade and bring to a boil over medium-high heat. Cover and simmer for approximately 30 minutes or until desired tenderness. (add a dash of tabasco, if you want more heat.) Add clean clams to the meat, cover for 8-10 minutes until clams open. Discard any closed clams.  In separate skillet, fry the cubed potatoes in vegetable oil, until golden brown. Place meat and clams in a serving dish surrounded by fried potatoes. Garnish with chopped coriander, pickled vegetables and olives. Spoon some juices left in the skillet over dish.