This is a traditional Portuguese dish which originates in the Alentejo region. The combination of clams and pork might seem unusual but they complement each other wonderfully and it all comes together in a delicious, briny, broth, perfect for dipping bread. Easy and great for a summer dinner with a big salad and a bottle of rosé or Portuguese vinho verde.
I pork tenderloin (approximately 1 lb)
2 tsp smoked sweet paprika
1 tsp crushed red pepper
4 cloves garlic, minced (about 1 generous Tbs)
2 tsp salt
4 Tbs olive oil (2 for marinade, 2 to sauté)
1/2 White or yellow onion, chopped in to 1/2” pieces
3/4 c white wine
3/4 c chicken or beef stock or clam juice
2 lbs Manila or little neck clams
1 T butter
Parsley, lemon wedges and grilled bread to garnish
Combine paprika, crushed red pepper, garlic, salt and olive in a bowl. Add pork tenderloin toss to combine. Let marinate, refrigerated at least a couple hours and up to overnight.
Add onion, cook 3 minutes until starting to soften.
Add pork (with all the marinade ingredients) and sauté until golden, about 5 minutes, turning occasionally to brown all sides.
Add white wine and stock. Bring to a boil, reduce heat, let simmer for 5 minutes.
Add olives and clams. Cook covered until clams start to open, about 2 to 3 minutes. Swirl in butter.
Garnish with chopped parsley and lemon. Ladle into 4 bowls with the broth and Steve with grilled bread or roasted potatoes and salad.