Porco com Amêijoas

(Pork with Clams)

This is another menu favourite in every restaurant. A traditional dish from the Alentejo region of Portugal, it is a combination of cubed pork and the tiny clams. It is recommended you prepare the pork the day before you plan on serving it.

2 lbs. pork tenderloin, cut into 1" cubes
3 tbsp. olive oil
2 tsp. chopped garlic
1 tsp. sweet Hungarian paprika
3/4 cup dry white wine
3 bay leaves
1 large onion, chopped
1 cup clam stock
36 littleneck clams, scrubbed clean
juice of 1 lemon
Extra virgin olive oil
4 tbsp. fresh parsley, chopped

• Toss the pork with two tablespoons olive oil, the garlic, paprika, wine and bay leaves. Let marinate overnight.

• Drain the pork and save the marinade. Heat one tablespoon olive oil and brown the pork. Remove the pork from the pan. Reduce the heat and sauté the onion until translucent, about 5 minutes. Return the pork to the pan and add the clam stock and the remaining marinade. Add the clams and simmer until the clams open. Remove the bay leaves.

• Garnish with a generous tablespoon of extra virgin olive oil, a squeeze of fresh lemon and the chopped parsley over the dish just before serving.

• You can serve it with fried or boiled potatoes, or with rice

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