Pork And Clams Recipes

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PORK WITH CLAMS



Pork with Clams image

Provided by Food Network

Categories     main-dish

Time P1DT35m

Yield 6 to 8 servings

Number Of Ingredients 6

4 cloves garlic
2 tablespoons salt
1 1/2 pound pork loin
2 tablespoons chili sauce
4 tablespoons lard
2 pounds clams

Steps:

  • Mix the garlic and salt and crush into a paste. Brush the meat with the paste, then chili sauce, cover and refrigerate for 24 hours.
  • Cut the meat into 1 to 2-inch cubes.
  • Wash the clams thoroughly in several changes of water. Fry the meat in the lard for 10 minutes, or until brown. Add the clams and cook over a high heat so they open quickly, discard any that do not open.
  • Serve at once.

PORTUGUESE PORK AND CLAMS



Portuguese Pork and Clams image

This is my version of an incredible combination of tastes; try it, you'll like it!

Provided by Richard Tebaldi

Categories     World Cuisine Recipes     European     Portuguese

Yield 4

Number Of Ingredients 15

1 cup white wine
3 cloves garlic, chopped
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
2 bay leaves
½ teaspoon ground cumin
1 pound boneless pork loin, cubed
1 tablespoon olive oil
1 onion, sliced
1 pound cooked and diced potatoes
1 (15 ounce) can cannellini beans
1 pinch ground cayenne pepper
18 clams
3 tablespoons chopped fresh parsley, for garnish

Steps:

  • To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
  • Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.

Nutrition Facts : Calories 557.3 calories, Carbohydrate 48.2 g, Cholesterol 73.2 mg, Fat 20 g, Fiber 8.4 g, Protein 35.1 g, SaturatedFat 6.1 g, Sodium 656.5 mg, Sugar 3.2 g

PORK AND CLAMS (AMEIJOAS NA CATAPLANA)



Pork and Clams (Ameijoas Na Cataplana) image

Have been looking for this recipe since we were in Portugal almost 2 years ago. Finaly found it in a book I have had for years. Right under my nose. It was our favourite while in Portugal. A wonderful taste!! (The wine and food of Europe - Marc & Kim Millon)

Provided by Derf2440

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs clams
2 tablespoons olive oil
2 large onions, chopped
2 garlic cloves, smashed
2 lbs pork fillets, cut into 1 inch cubes
2/3 cup dry white wine
4 -5 fresh tomatoes
1 cup finely chopped coriander or 1 cup finely chopped parsley
1 teaspoon cayenne pepper
salt
fresh ground pepper

Steps:

  • Wash clams thoroughly under running water, and discard any that do not close when tapped, which means they are dead.
  • Soak overnight in salt water, to expel sand.
  • Heat olive oil in a (cataplanda) cast iron dutch oven.
  • Fry onions and garlic until soft and golden.
  • Add pork and brown on all sides.
  • Add clams and dry white wine.
  • Increase heat, and cook briskly, shaking pan until wine has reduced.
  • Add tomatoes, coriander or parsley, cayenne pepper,salt, and black pepper.
  • Cover tightly and simmer for 30-40 minutes or until pork is tender.
  • Traditionaly the"Cataplana" (cast iron dutch oven) is brought to the table for serving.

PORK CHOPS WITH CLAMS



Pork Chops With Clams image

I found this little recipe in the back of a Portuguese magazine. It is so good that I just couldn't keep it all to myself, so thought I would share it with all of you. Try and use fresh clams if at all possible,if not you will have to make do with the frozen ones. Truly hope you enjoy it!

Provided by Mia 3

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1/2 kg clam
4 pork chops (good size ones)
2 tablespoons olive oil (to fry chop)
1 onion, sliced into thin circles
3 garlic cloves, finely chopped
1/2 kg tomatoes, with skin removed and sliced into circles
1/4 cup white wine
1 bay leaf
1 tablespoon tomato paste
2 tablespoons of chopped parsley (I prefer fresh cilantro)
1 teaspoon salt (or to own taste)
1 teaspoon red pepper flakes (or to your own taste)

Steps:

  • Place the clams into a large bowl with water and salt for a couple of hours, so all the sand can be removed.
  • Season your chops with salt and pepper to your own taste, and fry them in a pan, making sure oil is nice and hot.( when ready set aside in a casserole).
  • Meanwhile peel onion, garlic and tomatoes. Slice the onion and tomatoes, and chop the garlic very finely.
  • In a large skillet pour in the olive oil and add in garlic, once oil is heated add in the onion and stir till it starts turning a golden colour, at this stage add in the wine, tomato paste,tomatoes, bay leaf, and chopped parsley or cilantra ( what ever you like the best). Keep stirring everything, season with salt to your own taste and add in pepper flakes.
  • Meanwhile drain will your clams pass them through running water to make
  • sure all sand has been removed.
  • Place clams into tomatoes mixture, and when they are all open, pour over
  • the chops that are already in a casserole dish.
  • Sprinkle a little more parsley or cilantro over top for garnish, serve with what ever meet your fancy.

PORK CHOPS WITH CLAMS



Pork Chops With Clams image

Provided by Craig Claiborne

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

24 littleneck clams (the smaller the better)
4 rib pork chops well trimmed, each about 1 inch thick and with ribs scraped, French style
Salt to taste if desired
Freshly ground black pepper to taste
1 tablespoon peanut, corn or vegetable oil
4 teaspoons olive oil
4 bay leaves
1/2 cup thinly sliced garlic
1 cup finely chopped onions
1/2 cup dry white wine
2/3 cup clam juice from the opened clams
1 cup pork stock or fresh or canned chicken broth
1 tablespoon chopped fresh thyme or half the amount dried
1/2 cup coarsely chopped fresh parsley

Steps:

  • The clams should be opened but leave each partly attached to its bottom shell. Reserve all juices and discard the top shells. Set the clams on the half-shell aside.
  • Sprinkle the chops on both sides with salt and a generous grinding of black pepper.
  • Heat the peanut oil in a heavy skillet, preferably of black iron, and when it is quite hot add the chops. Brown well on one side, about 5 minutes. Turn the chops and brown well on the second side, about 5 minutes. Transfer chops to a serving platter and keep warm.
  • In a separate heavy skillet, add the olive oil and the bay leaves. Cook until the leaves are browned. Remove and discard them.
  • Add the garlic slices and the onions. Cook, stirring, until browned and almost the color of caramel. Add the wine and clam juice and cook about 3 minutes. Add the pork stock and cook 10 minutes.
  • Add the clams on the half-shell and cook as briefly as possible, just to heat through. Do not cook more than a few seconds or clams will toughen. Remove them and arrange around chops.
  • Add the thyme and parsley to the sauce and spoon it over the chops and clams.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 17 grams, Carbohydrate 16 grams, Fat 27 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 7 grams, Sodium 1141 milligrams, Sugar 2 grams, TransFat 0 grams

PORK CHOPS AND CLAMS IN GARLIC BROTH



Pork Chops and Clams in Garlic Broth image

In this hearty variation on a common Portuguese stew, thick-cut pork chops mingle with briny clams in a white-wine broth.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 13

4 pork chops (6 to 8 ounces each)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 medium plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)
1 medium onion, halved crosswise and thinly sliced (about 1 1/2 cups)
6 garlic cloves, thinly sliced (about 1/4 cup)
2 bay leaves
1 1/4 teaspoons sweet paprika
1/4 teaspoon red-pepper flakes
3/4 cup dry white wine
3/4 cup homemade or low-sodium store-bought chicken stock
3 tablespoons chopped fresh cilantro
24 Manila clams or cockles

Steps:

  • Season both sides of pork chops with salt and pepper, and set aside on a plate for 10 minutes. Heat 2 tablespoons oil in a Dutch oven or a large, deep saute pan over medium-high heat. Add pork chops, and cook, flipping once, until browned, 10 to 12 minutes total. Transfer pork chops to a plate, and cover with parchment paper and then foil to keep warm.
  • Heat 1 tablespoon oil in the same pot over medium-high heat. Stir in tomatoes, onion, garlic, a pinch of salt, the bay leaves, paprika, and red-pepper flakes. Reduce heat to medium, and cook, stirring occasionally, until tomatoes and onion have softened, 12 to 14 minutes.
  • Add wine, and raise heat to medium-high. Bring to a simmer, stirring to scrape up browned bits. Stir in stock. Return to a simmer. Reduce heat to medium-low, and cook 10 minutes. Stir in cilantro, and add clams to pot. Cover, and cook until clams open, 3 to 5 minutes (discard any that have not opened after 5 minutes). Discard bay leaves.
  • Return pork chops to pot. Turn to coat with sauce, and simmer until heated through, about 2 minutes. Transfer pork chops and clams to a deep platter, and pour broth over top. Serve immediately.

PORTUGUESE-STYLE PORK AND CLAMS WITH CHORIZO AND FRIED POTATOES



Portuguese-Style Pork and Clams with Chorizo and Fried Potatoes image

Categories     Bread     Pork     Potato     Side     Fry     Roast     Steam     Dinner     Clam     Brine     Kosher     Simmer

Number Of Ingredients 27

2 tablespoons pork fat (from the confit)
1 1/4 pounds pork confit (see pages 213-214), cut into 1-inch cubes
Fried potatoes (recipe follows)
2 tablespoons extra-virgin olive oil
3/4 pound fresh Mexican chorizo, casings removed
1/2 cup sliced shallots
1 tablespoon thyme leaves
3 pounds Manila clams, well scrubbed
Roasted tomatoes (recipe follows)
1 1/2 cups vermouth
1 cup chicken stock
4 tablespoons unsalted butter, cut into pieces
2 tablespoons minced garlic
1/4 cup chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
Fried Potatoes
1 1/2 pounds Yukon Gold potatoes
1/4 cup extra-virgin olive oil
1 head garlic, cut in half horizontally and smashed
2 bay leaves
6 sprigs thyme, plus 2 teaspoons fresh thyme leaves
Kosher salt and freshly ground black pepper
Roasted Tomatoes
6 Roma or other roasting tomatoes
2 tablespoons extra-virgin olive oil
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200°F.
  • Heat a large sauté pan over high heat for 2 minutes. Swirl in the pork fat and wait 1 minute. Taste a piece of the pork confit to see if it needs more seasoning. Season with salt and pepper, if necessary. Place the pork confit in the pan, being careful not to crowd it. (You may need to do this in two pans or two batches.) Sear the pork 4 to 5 minutes on the first side. When the first side is nicely caramelized, turn the pork cubes over, and brown them on all sides. Stir in the fried potatoes, heat them through, and coat them well with the pork fat. Transfer the pan to the oven to keep it warm.
  • Heat a Dutch oven over high heat for 2 minutes. Swirl in the olive oil and wait 1 minute. Crumble the chorizo into the pan, and sauté about 4 minutes, until the sausage is crisped on one side but not fully cooked. Add the shallots and thyme, stirring to coat them with the chorizo oil. Add the clams and the roasted tomatoes, stirring for about 2 minutes to combine all the ingredients and coat the clams. Pour in the vermouth and cover the pan. Let the clams steam a few minutes, until they open. Remove the lid and add the stock. Discard any unopened clams. Bring to a simmer, stirring well to combine the flavors, and swirl in the butter. Taste for seasoning. Spoon the clams and chorizo into a large, warm, shallow bowl.
  • Meanwhile, take the pork out of the oven and return it to the stove, over medium heat. Add the garlic and stir well, so that it coats the meat and potatoes. After a minute or two, when the garlic is translucent and just starting to color, stir in the parsley. Arrange the pork and potatoes over the clams and chorizo.
  • Serve with a large serving spoon and lots of crusty bread. If you are feeling over the top, a bowl of aïoli would really gild the lily (see page 148).
  • Fried Potatoes
  • Preheat the oven to 400°F.
  • Place the potatoes in a roasting pan, and toss well with 2 tablespoons olive oil, the garlic, bay leaves, thyme sprigs, and 1 heaping teaspoon salt. Cover tightly with aluminum foil, and roast the potatoes about 50 minutes, until they're tender. (The time will really depend on size, age, and variety of potatoes.) When the potatoes have cooled, peel them, discard the bay leaves and thyme, and crumble the potatoes into chunky pieces with your hands.
  • Heat a large sauté pan over high heat for 2 minutes. (To get the potatoes nicely browned and crisp, don't overcrowd them. You may have to use two pans or brown them in batches.) Swirl in the remaining 2 tablespoons olive oil and wait 1 more minute. Add the crumbled potatoes, and season with the thyme leaves, salt, and pepper. Sauté the potatoes until they are crispy on one side. (Don't try to move them or turn them if they are stuck to the pan; they will eventually release themselves, just be patient.) After about 8 minutes, when they've browned nicely on the first side, stir them to let them color on all sides. Serve immediately, or set aside on a baking sheet.
  • Roasted Tomatoes
  • Preheat the oven to 400°F.
  • Slice the tomatoes in half lengthwise, toss them with the olive oil, thyme, 1 teaspoon salt, and a pinch of pepper. Place the tomatoes, cut side down, on a baking sheet, and roast in the oven 30 to 40 minutes, until their skins blister and shrivel. When the tomatoes have cooled, pull off their skins and crush them gently with your hands.
  • Note
  • This is one of the more involved recipes in this book, but if you plan ahead and prep well, it's actually simple the evening of the dinner. Confit the pork a day or two in advance (remember, it will need to sit in the brine for 2 days before that!). Roast the tomatoes and potatoes in the morning, and then, closer to dinnertime, fry the potatoes and set them aside. The sautéing of the pork and steaming of the clams should be done at the last minute.

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