Carne de Porco à Alentejana (Portuguese Pork and Clams)

A classic Portuguese dish, this Portuguese pork and clams, also known as Carne de porco à Alentejana, combines tender and juicy pork with fresh clams and traditional seasonings such as coriander, garlic and olive oil.

All ingredients in this Portuguese pork and clams 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)!

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.

FREQUENTLY ASKED QUESTIONS

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 or skip this step. Skipping the marination step might speed up the process, but the meat will lose flavor and tenderness.

Remember that while marinating enhances flavor and tenderness, it's important not to over-marinate.

Can I store this Portuguese pork and clams recipe in the refrigerator?
Yes, you can! Place the pork, potatoes and clams in an airtight container and let cool to room temperature before refrigerating it. These procedure prevents the growth of microorganisms.

Carne de Porco à Alentejana (Portuguese Pork and Clams)

This Portuguese pork and clams recipe brings together some of Portugal’s most appreciated ingredients and seasonings, creating a perfectly balanced and flavorful dish.

4.42 from 12 reviews

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by Pedro Barbosa
Category:Main dishes, Meat, Recipes, Traditional Portuguese recipes, Videos
Cuisine: Portuguese
Difficulty: Easy
Servings: 4
Prep Time:10 m
Cook Time:25 m
Total Time:2:35 h
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INGREDIENTS
• 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
INSTRUCTIONS
1. Soak the clams in water seasoned with salt about 1 to 2 hours. Wash them under running water before cooking.
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.
3. Peel, wash the potatoes and cut into cubes.
4. Heat the oil in a deep fryer. Place the potatoes in the fryer and fry until golden and crispy.
5. Transfer the potatoes to a paper towel-lined plate to drain the excess oil. Set aside.
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.
7. Add the marinade to the skillet and boil for one to two minutes.
8. Add the clams, stir, cover the skillet and cook until the clams start to open.
9. Turn off the heat, add the potatoes and sprinkle with chopped coriander.
10. Mix carefully and serve immediately.
Carne de Porco à Alentejana (Portuguese Pork and Clams)
Nutrition facts
Serves 4
Per Serving:
% DAILY VALUE
Calories 613
Total Fat 28.5 g(36%)
Saturated Fat 5 g(25%)
Cholesterol 91 mg(30%)
Sodium 950 mg(41%)
Total Carbohydrate 42 g(15%)
Protein 36 g