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This recipe was uploaded by diassjr
Gently and lightly fry the onion and the tomato in olive oil (3-5 minutes); add the meat and cook in high heat (frying) for 5-10 minutes, stirring. Add the marinade and the white wine, mix well and reduce heat. Cook for another 10-20 minutes, covered, in low heat until the wine evaporates and the meat is cooked through.
Prepare the fresh clams by washing them in cold salted water for 1-3 hours. Discard the ones that are “open” before cooking. After this period, wash briefly in cold running water for 5 minutes.
If using frozen clams place them in cold salted water for 5-10 minutes.
Add the clams to the pork meat (after it is fully cooked, as mentioned above), increase heat to medium-high and cook for 5-10 minutes until all the clams open. Remove from heat and add freshly ground black pepper and the fresh chopped coriander.
Serve immediately accompanied by some bread (for the sauce!), a green salad and an acidic young red wine.
Tip: “massa de pimentão” may be bought from Portuguese grocers. Alternatively, create a marinade as briefly described above.