Ingredients Jump to Instructions ↓

  1. 6 medium cloves garlic, peeled

  2. 2 teaspoons sea salt

  3. 2 teaspoons crushed red pepper

  4. 1 tablespoon Spanish paprika

  5. 1 cup Portuguese or good olive oil

  6. 1 1/2 pounds bones pork loin, trimmed and cut into 1/2-inch cubes

  7. 1 cup small diced onions

  8. 2 cups dry white wine

  9. 100 cockles or small littleneck clams in the shell, scrubbed and purged Sea salt, to taste

  10. 1 loaf crusty bread

  11. 1/4 cup finely chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. In a small food processor, combine garlic, salt, pepper flakes and paprika. Process until smooth. Add 1/2 cup of the oil and process until smooth. In a glass mixing bowl, toss the meat with the pureed mixture. Cover with plastic wrap and place in the refrigerator, marinate at least 8 hours, overnight is preferred. In a cataplana (or a large saute pan with a lid), over medium heat, add the remaining 1/2 cup of oil. When the oil is hot, add the onions. Season with salt. Sauté for 2 minutes. Add the pork and sauté for 4 minutes. Add the wine and bring to a simmer. Add the clams, and season with salt. Cover and cook for 15 to 20 minutes, turning the pan over occasionally. Remove from the heat and leave covered for 5 minutes. Remove any shells that do not open. Stir in the parsley. Serve in individual serving bowls with crusty bread. Yield : 4 servings main servings or 6 appetizer servings


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