Pork and Clam or Cockle Stew Recipe
Pork and Clam or Cockle Stew
Flavors of Portugal
Total time: more than 2 hours
Preparation time: 20 minutes
Cooking time: 2 hours
Difficulty: Easy
Chef's Note
Pork "a alentejana," a dish with clams or cockles from the southern Portuguese region of Alenteja is a classic recipe, simmered with cilantro for a long time in a cataplana, a copper pot that opens up like an oyster shell.
Ingredients for 4 servings
- 800 g (1 lb. 12 oz.) Pork loin, cubed
- 30 Cockles or clams
- 120 g (4 oz.) onion, peeled and sliced
- 60 g (1/4 cup) olive oil
- 1 clove of garlic, peeled
- 150 ml (5 oz.) white wine
- 30 g (1 oz.) tomato concentrate
- 2 sprigs of cilantro
  1. Wash the cockles or clams and soak in fresh water while you cook the pork;
  2. in a Dutch oven or cocotte, heat the oil and sauté the onions until lightly colored; add the pork and brown on all sides;
  3. add the white wine, garlic, tomato paste, salt and pepper; cover and simmer over low heat for 1 hour 50 minutes;
  4. add the cockles and cilantro; cook 10 minutes longer and serve.
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