Pork with Clams (Carne Alentejena)

Ingredients:
1 ½ pounds pork -- 1 inch cubes
½ pint of dry white wine
2 teaspoons of paprika
1 bay leaf
2 clove
salt and pepper - to taste
5 garlic cloves - crushed
2 ounces margarine
2 onion sliced
4 medium tomatoes - chopped
2 pounds clams
4 tablespoons coriander - chopped
2 tablespoons parsley - chopped
1 lemon - quartered forgarnish
 
Step 1: Put cubed pork in a dish and add the wine, paprika, bayleaf, cloves, pepper and salt and the equivalent of  3 of the crushed garlic cloves. Cover and leave, refrigerated, overnight, turning occasionally.
 
Step 2: In a large saucepan, heat 1 ounce of margarine, add the onions, the tomatoes and the rest of the garlic and cook gently until the onions are soft. (Add salt and pepper to taste).
 
Step 3: Wash the clams ( discarding any that are open) and add them to the onion/tomato mixture. Cover and cook on high heat until all have opened (about 5 minutes), then cook for another minute.
 
Step 4: Meanwhile drain the pork, keeping the marinade. Heat the rest of the margarine in a large frying pan, add the pork and brown on all sides over medium heat. Add the marinade and continue to cook until there is very little liquid.
 
Step 5: Serve the pork, the clams in their shells and the onion mixture with boiled potatoes, sprinkling everythin with coriander and parsley and garnishing with lemon quarters.

Wine Pairings:
Shop: Red

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