Portuguese Pork and Clams (Serves 2)

Since I was a little girl I have been very lucky to have a second home in Portugal. I have consequently been heavily influenced by the cooking there. Here is my take on the famous Pork and Clams:

Ingredients:

500g fresh clams

Diced pork shoulder

Diced pork loin

2 baked potatoes

Parsley

Bay leaves

White wine (2 large glasses & one for the chef )

6 garlic cloves

Olive oil

Paprika

Onion

Tomato sauce

1 mug of chicken stock (diluted with boiling water)

Method:

They key is to marinate your pork. Dice it all up, and leave it to marinate in the white wine, paprika & 3 minced garlic cloves, bay leafs & S&P. For a minimum of 8 hours.

Boil your potatoes, and chop into large chunks, then set aside.

Drain the pork, setting aside the marinate. Pat down the pork & place into a heavy based saucepan- cook for around 20 minutes.

Once the pork is cooked remove and place aside. Now cook your diced onion & the remaining garlic cloves in a good splash of olive oil. Cook for around 10 minutes until the onion turns translucent. Once cooked add in 2 tbsp of tomato sauce. Cook for a further 5 minutes. Now add in the pork marinade & 1 mug of chicken stock. Cook this until the liquid has reduced by half. Add in the chopped parsley, potatoes & pork. Cook for around 15 minutes. Now add in the clams, cook them all together for a further 10 minutes and Voilá! Portuguese Pork & Clams! I garnished them with some extra parsley & served them with some pomme frites, a poppy seed bloomer (to soak up all the yummy juices) & a green salad!