Recipe Database
Portuguese Pork and Clams
Portuguese Pork and Clams
Serves: 4

"You will love the flavor of pork marinated in a heady mix of wine, garlic,
oregano, bay leaves and cumin, and then sautéed with potatoes, tender
cannellini beans and cayenne pepper. Add the freshest clams or mussels,
steam and enjoy!"


1 cup white wine
3 cloves garlic, chopped
1 tsp dried oregano
1 tsp salt
1/2 tsp ground black pepper
2 bay leaves
1/2 tsp ground cumin
1 pound boneless pork loin, cubed


1 Tbl olive oil
1 onion, sliced
1 pound cooked and diced potatoes
1 (15 ounce) can cannellini beans
1 pinch ground cayenne pepper
18 clams
3 Tbs chopped fresh parsley, for

Clean Clams well to avoid any sand issues. See Clam cleaning directions at bottom of recipe To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl.

Mix together.

Add pork and toss to coat.

Cover dish or bowl and refrigerate to marinate for 2 to 3 hours. Heat oil in a large skillet over medium heat.

Add onion and sauté until soft.

Remove pork from dish or bowl (reserving marinade) and add to skillet;

brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels.

Cook until open, about 7 minutes. Garnish with parsley and serve hot.

How to Remove Sand From Live Clams

Any lover of shellfish will attest that the joy of eating a delicious piece of shellfish can quickly be eclipsed by texture. As much as one grain of sand between the teeth will entirely change the focus from taste to texture, and it will cease to be enjoyable. Thankfully it is possible to enjoy a meal of freshly prepared clams without chewing through a mouthful of sand to do so. Things you will need: Two bowls

Cold water

Detoxing agent such as flour, corn meal, or Oatmeal

Scrub brush

Clean the outside of the clam.

Put them in a bowl of cold water, to insure you do not kill them in the process. You will need them alive for the next step.

Use a cleaning brush to clean the outside of the clams, rinsing them and placing them in another bowl of cold water until all of the clams appear clean from the outside.

Stir ¼ to ½-cup of oatmeal, corn meal, or flour into the bowl of water that contains the clams. Stir vigorously. It is nearly impossible to kill the clams by jostling them.

Place the clams in the refrigerator and walk away for 1 hour. The next part is up to the clams.

During the hour that they are in the refrigerator, the live clams will take the initiative to spit out all sand and impurities, leaving you will fresh, clean clam meat.

After an hour, repeat Step 1. The clams are ready to cook, clean of all sand.

- Performed at the Cooks Warehouse in Ansley Mall in Atlanta, GA on 4/30/2011 to be aired at a later date. Chef Fred was wrangling the pots and pans, Kevin Jenkins was at the microphone, Pappa of Peppers Mike Stock was doing color commentary and trying to keep up with the lively banter about various things including A. restaurants that serve "fusion" food, and what the word fusion is all about and B. About what Authentic really means if there is such a thing, and how (in Mike's opinion) Authentic should have a date and place affixed to it so more people can relate to it. Linda G. was keeping us on time, and Karen, the magnificent was running the technical side of our show.