• 6servings
  • 70minutes
  • 306calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, C
MineralsCopper, Natrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 350ml (12 fl oz) dry white wine

  2. 1 teaspoon paprika

  3. 2 1/2 teaspoons salt

  4. 1/4 teaspoon freshly ground black pepper

  5. 2 cloves garlic, peeled and cut in half

  6. 1 bay leaf

  7. 1kg (2 1/4 lb) pork fillet, cubed

  8. 3 teaspoons olive oil, divided

  9. 2 onions, peeled and thinly sliced

  10. 4 cloves garlic, minced

  11. 2 tomatoes - peeled, seeded and chopped

  12. 1/4 teaspoon dried crushed chillies

  13. 24 small clams in shell, scrubbed

  14. handful chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. In large bowl, combine wine, paprika, salt and pepper; blend well. Add halved garlic cloves, bay leaf and cubed pork, and mix to coat thoroughly. Marinate for at least 6 hours, turning occasionally.

  2. Remove pork; reserve marinade. Pat pork completely dry. Discard garlic and bay leaf.

  3. Melt 1 teaspoon of oil in large frying pan. Add pork, stirring frequently so that the meat colours quickly and evenly. Transfer with slotted spoon to a bowl.

  4. Pour reserved marinade into frying pan and bring to the boil over high heat, scraping off any brown bits clinging to the inside of pan. Boil uncovered until marinade is reduced by 1/3. Pour over pork and set aside.

  5. In 6 to 8 litre casserole, heat remaining oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add minced garlic, tomatoes and crushed chillies. Simmer, stirring constantly for 5 minutes.

  6. Spread the clams, hinged side down, over the tomato sauce; cover the casserole tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley and serve.


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