Recipe: Pork with Potatoes and Littleneck Clams (Portuguese, 1970's)

PORK WITH POTATOES AND LITTLENECK CLAMS
(CARNE DE PORCO A'ALENTEJANA)

2 pounds pork butt, cut into 1-inch pieces
1 1/2 cups white wine (not cooking wine)
4 large cloves of garlic, minced
2 tablespoons paprika
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 onions, thinly sliced
2 tablespoons crushed wet red (hot) pepper (found in supermarket international aisle)
2 pounds littleneck clams (or more), scrubbed
Oil or lard (as needed)
Small whole potatoes (or large, cut up), cooked and dried
Chopped fresh parsley (for garnish)
Lemon wedges (for garnish)

TO MARINATE THE PORK:
In a bowl or plastic bag add pork pieces, wine, garlic, paprika, bay leaves, salt and pepper. Mix well. Refrigerate overnight, stirring or shaking bag occasionally.

WHEN READY TO COOK:
In a large pot, saute onions and crushed red pepper in oil. Add littlenecks that have been well scrubbed. Cover and cook on high heat until littlenecks open, about 5 minutes.

Drain pork, reserve marinade. In frying pan, brown pork in a little oil or lard. Brown potatoes at same time with pork. Set potatoes aside.

Mix pork and reserved marinade in frying pan in which meat was browned. Cook uncovered to reduce marinade by half.

Add the pork mixture to littlenecks. Mix well. Add potatoes. Garnish with parsley and lemon wedges.

Source: The Portuguese Around Us Cookbook by The Portuguese American Federation, 1978