This Portuguese pork and clams recipe brings together some of Portugal’s most appreciated ingredients and seasonings, creating a perfectly balanced and flavorful dish. Easy step-by-step recipe ready to make at home.
Portuguese pork and clams, known as Carne de Porco à Alentejana, is one of Portugal’s most iconic traditional dishes. This unique recipe combines tender and juicy pork with fresh clams and traditional seasonings such as coriander, garlic and olive oil.
All ingredients in this traditional Portuguese pork recipe go perfectly together! The tender pork is marinated in a blend of classic Portuguese seasonings, then fried in olive oil and mixed with clams and fries cut into cubes, creating a flavorful and satisfying mix. To finish, a generous sprinkle of freshly chopped coriander adds an aromatic and authentic touch!
No matter how far from our country you are, I hope this Traditional Portuguese Recipe fills your home with its comforting flavors and aromas. If you enjoy typical portugueses recipes from the Alentejo region, check out these delicious Portuguese migas (crumbs) with pork ribs, Traditional dogfish soup, Portuguese bread soup, Sericaia (Portuguese dessert)!
INGREDIENTS FOR CARNE DE PORCO À ALENTEJANA (PORTUGUESE PORK AND CLAMS RECIPE)
Here you'll find all the ingredients needed to make this Portuguese pork and clams recipe:
- Pork - Tender and juicy pieces of pork cut into cubes.
- Salt, pepper, sweet red pepper paste, grated garlic, bay leaf and white wine - For the pork marinade.
- Coriander - Chopped coriander. Adds color and a very pleasant flavor to the recipe. It is one of the most used ingredients in Alentejo cuisine.
- Olive oil - To fry the meat.
- Potatoes - Potatoes cut into cubes fried in vegetable oil.
- Clams - Soak the clams in water seasoned with salt about 1 to 2 hours. Wash them under running water before cooking.
- Vegetable oil - Vegetable oil for frying the potatoes.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this Carne de porco à Alentejana recipe.
HOW TO MAKE CARNE DE PORCO À ALENTEJANA (PORTUGUESE PORK AND CLAMS)
Step 1: Soak the clams in water seasoned with salt about 1 to 2 hours. Wash them under running water before cooking.
Step 2: Season the meat with salt, pepper, sweet red pepper paste, grated garlic, bay leaf and white wine. Mix everything and marinate for about two hours.
Step 3: Peel, wash the potatoes and cut into cubes.
Step 4: Heat the oil in a deep fryer. Place the potatoes in the fryer and fry until golden and crispy.
Step 5: Transfer the potatoes to a paper towel-lined plate to drain the excess oil. Set aside.
Step 6: Heat the olive oil in a large skillet. When the olive oil is hot, add the meat without the marinade (reserve the marinade) and fry on a medium-low heat until the pork start to turn slightly golden, stirring occasionally.
Step 7: Add the marinade to the skillet and boil for one to two minutes.
Step 8: Add the clams, stir, cover the skillet and cook until the clams start to open.
Step 9: Turn off the heat, add the potatoes and sprinkle with chopped coriander.
Step 10:Mix carefully and serve immediately.
TIPS
1. For best results, use good quality clams.
2. Cook clams just until they open (avoid overcooking)
3. Don’t skip the marinade; it can speed up the process, but the meat will lose flavor and tenderness.
FAQs
What is Portuguese Pork and Clams (Carne de Porco à Alentejana)?
It’s a traditional Portuguese dish that combines marinated pork with clams, potatoes, and coriander.
How long should I marinate the pork?
Our suggestion is to marinate for about 2 hours, but If you are short on time, you can reduce the marinating time to 1 hour.
Can I store in the refrigerator?
Absolutely! Place the pork, potatoes and clams in an airtight container and let cool to room temperature before refrigerating it.
YOU MAY ALSO LIKE
- Baked pork with potatoes
- Pork with coriander rice
- Portuguese clams (Amêijoas à Bulhão Pato)
- Air fryer pork bites
- Pork with clams
- Fried pork with potatoes
- Clams with mustard
- Beef stew with rice
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Portuguese Pork and Clams (Carne de Porco à Alentejana)
This Portuguese pork and clams recipe brings together some of Portugal’s most appreciated ingredients and seasonings, creating a perfectly balanced and flavorful dish. Easy step-by-step recipe ready to make at home.
4.31 from 13 reviews
- 500 grams (17 1/2 ounces) pork cut in pieces
- 6 cloves of garlic
- 2 tablespoons sweet red pepper paste
- Salt (to taste)
- Pepper (to taste)
- 250 ml (about 1 cup) white wine
- Coriander (to taste)
- 4 bay leaves
- 100 ml (1/2 cup) olive oil
- 600 grams (1 1/3 pounds) potatoes
- 450 grams (1 pound) clams
- Vegetable oil for frying the potatoes
- Soak the clams in water seasoned with salt about 1 to 2 hours. Wash them under running water before cooking.
- Season the meat with salt, pepper, sweet red pepper paste, grated garlic, bay leaf and white wine. Mix everything and marinate for about two hours.
- Peel, wash the potatoes and cut into cubes.
- Heat the oil in a deep fryer. Place the potatoes in the fryer and fry until golden and crispy.
- Transfer the potatoes to a paper towel-lined plate to drain the excess oil. Set aside.
- Heat the olive oil in a large skillet. When the olive oil is hot, add the meat without the marinade (reserve the marinade) and fry on a medium-low heat until the pork start to turn slightly golden, stirring occasionally.
- Add the marinade to the skillet and boil for one to two minutes.
- Add the clams, stir, cover the skillet and cook until the clams start to open.
- Turn off the heat, add the potatoes and sprinkle with chopped coriander.
- Mix carefully and serve immediately.
