Carne de Porco à Alentejana - Portuguese Pork and Clams Recipe is a classic dish that brings together tender, savory pork and briny clams in a cozy, flavorful stew. It's perfect when you're in the mood for something comforting but with a touch of coastal Portugal's unique charm. I love making this when I want a meal that's impressive yet doable, and you'll notice how the rich, garlicky pork mingles effortlessly with the fresh seafood aroma.
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Why This Recipe Works
What really sets this Carne de Porco à Alentejana - Portuguese Pork and Clams Recipe apart is its beautiful balance of hearty meatiness and fresh shellfish brightness, all enhanced by a perfectly seasoned, slow-braised sauce. You get layers of flavor from the marinade, and the potatoes add lovely texture contrasts.
- Consistent Texture: Marinating the pork overnight ensures it stays tender and juicy throughout the cooking process.
- Deep, Balanced Flavor: The mix of spices, garlic, and white wine creates a rich foundation that complements both pork and clams.
- Simple Ingredients: It relies on staples you can find easily, yet the flavors feel special and authentic.
- Fast Prep, Big Payoff: While the marinade needs some time, the actual hands-on cooking is straightforward and rewarding.
Ingredient Game Plan
Choosing the right pork cut and the freshest clams is key to mastering this Carne de Porco à Alentejana - Portuguese Pork and Clams Recipe. The spices and aromatics bring everything together, so focus on fresh garlic, good-quality bay leaves, and a bright, dry white wine.
- Pork butt or shoulder: These cuts have the fat and connective tissue needed for melt-in-your-mouth tenderness after braising.
- Littleneck clams: Pick clams with tightly closed shells and avoid any that are cracked or open before cooking.
- White wine: A dry but fruity wine enhances the sauce without overpowering the dish.
- Garlic and spices: Fresh crushed garlic adds punch, while the powdered seasonings deliver depth.
- Potatoes: Yellow potatoes hold shape well when fried and braised, providing a satisfying texture contrast.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Carne de Porco à Alentejana - Portuguese Pork and Clams Recipe
Step 1 - Prep & Season
Start by seasoning the pork thoroughly with crushed garlic, garlic powder, onion powder, cumin, salt, and pepper. Pour over the white wine and tuck in the bay leaves. Cover and let it marinate in the fridge overnight-this is where the magic happens. Also, soak the clams in salted water for an hour or two to coax out any sand-you'll be amazed at how clean the clams get when you do this step properly.
Step 2 - Build Flavor
Once marinated, drain the pork but don't toss that flavorful liquid. Heat lard in a sturdy pot and sear the pork till each side has a golden, caramelized crust. This caramelization adds a deep, toasty note. Then sauté chopped onions in the rendered fat until translucent, add your spicy pepper paste, and stir through to coat the onions. Bring the pork back into the pot, pour in the reserved marinade, tip it all onto a low simmer, and cover. This slow braising is key for tender, flavorful meat.
Step 3 - Finish for Best Texture
While the pork simmers, heat oil to 350°F and fry the potatoes until they're beautifully golden on all sides. Their crisp edges and soft centers will add delightful texture in the final dish. Near the end of the pork's braise, add the rinsed clams, cover, and steam just until their shells open, which is usually 3-5 minutes. Overcooking clams makes them tough, so keep an eye here. Arrange everything-pork, potatoes, clams-in a serving dish and pour over the braising juices for that silky, rich sauce experience.
Pro Moves I Swear By
Over the years, cooking Carne de Porco à Alentejana - Portuguese Pork and Clams Recipe has taught me a few tricks worth passing on. Watch your timing to keep clams tender and always save that marinade liquid-it's flavor gold. Don't skip the fried potatoes; they bring an incredible textural contrast that lifts the whole dish.
- Doneness Cue: Pork is ready when it's tender and almost falling apart, and clams when their shells open wide.
- Temperature Trick: Use a thermometer to keep oil at 350°F for perfectly crisp potatoes without being greasy.
- Make-Ahead Move: Marinate pork up to 24 hours ahead for even deeper flavor.
- Skip This Pitfall: Don't rinse clams after soaking; just drain and cook them right away to preserve flavor.
Serve It Up
Finishing Touches
A sprinkle of chopped cilantro brings freshness and color, while tangy giardiniera and a few black Portuguese olives add that authentic finishing punch. I find these garnishes make the dish visually stunning and add complexity to every bite. The vibrant colors and textures invite everyone to dig in.
Great Pairings
To balance the richness of the pork and clams, try serving with crisp green salads dressed lightly with vinegar or simple steamed greens like spinach or kale. A crusty bread or Portuguese broa corn bread is also wonderful for soaking up the luscious sauce. For wine, a chilled Vinho Verde or crisp Sauvignon Blanc complements the dish beautifully.
Easy Plating Wins
Layer the pork as a base, top with potatoes and clams thoughtfully, so everyone can see those golden edges and shells. Garnish last with olives and herbs for a colorful presentation. Whether it's a weeknight dinner or a small celebration, this presentation feels warm and inviting without fuss.
Make-Ahead & Storage
Storing Leftovers
Use an airtight container to keep any leftovers in the fridge for up to 3 days. The pork stays tender, though the potatoes may soften a bit. Reheat gently to preserve their texture as much as possible.
Freezer Notes
This recipe freezes reasonably well if you separate the potatoes and clams from the pork and sauce. Freeze in airtight containers and thaw overnight in the fridge before reheating. Clams can get rubbery when frozen, so fresh is best for them.
Reheating Carne de Porco à Alentejana - Portuguese Pork and Clams Recipe Without Drying Out
The best way to reheat is in a covered pan over low heat so the pork gently warms through without drying. You can add a splash of water or reserved broth to keep the sauce silky. The oven at about 300°F, covered with foil, also works. Avoid the microwave if you want to preserve the texture, but if you must, heat in short bursts and add moisture.
Frequently Asked Questions
Yes, pork butt or shoulder works best because of its fat content and tenderness after braising. Lean cuts like tenderloin would dry out and not develop the same flavor and texture.
Soak them in salted water for at least an hour to encourage them to expel sand. Rinse thoroughly in cold water but don't rinse after soaking to retain their flavor.
Saving and using the marinade liquid for braising the pork is the key. It infuses the meat with spice and acidity, creating a rich and aromatic sauce when combined with rendered pork fat and onions.
You can, but frying gives the potatoes a golden, crispy texture that contrasts wonderfully with the tender pork and clams. For a quicker alternative, roasting the potatoes until golden works well too.
Final Thoughts
Carne de Porco à Alentejana - Portuguese Pork and Clams Recipe is one of those dishes that feels like a warm hug on a plate. I hope giving it a try adds some vibrant Portuguese flavor to your kitchen and that the hands-on steps bring you as much satisfaction as they do me. It's a recipe you can lean on when you want something special made simple, with soulful ingredients and honest cooking.
PrintComplete Recipe
Carne de Porco à Alentejana - Portuguese Pork and Clams Recipe
Carne de Porco à Alentejana is a classic Portuguese dish featuring tender braised pork with clams and crispy fried potatoes, layered together in a flavorful broth infused with garlic, paprika, and white wine. This hearty and aromatic meal combines the richness of pork with the briny freshness of clams, garnished with fresh cilantro, giardiniera, and olives for an authentic taste of Alentejo cuisine.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Portuguese
Ingredients
Pork Marinade
- 2 pounds pork butt or shoulder
- 1 tablespoon crushed garlic
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 2 teaspoons coarse sea salt
- ¼ teaspoon black pepper
- 2 bay leaves
- 1 ½ cups white wine non-sweet
Cooking
- 2 tablespoons lard
- 1 small onion chopped
- 1 tablespoon crushed red pepper paste massa de pimentao or 2 teaspoons tomato paste + 2 teaspoons hot sauce
- 2 pounds littleneck clams
- 2 teaspoons chopped cilantro
- small handful of giardiniera mix for garnish (avoid pearled onions)
- a few Portuguese black olives for garnish
Potatoes
- 1 ½ pounds yellow potatoes
- Oil for frying (vegetable or frying oil)
Instructions
- Marinate Pork: In a large bowl, combine the pork with crushed garlic, garlic powder, onion powder, cumin, paprika, sea salt, black pepper, bay leaves, and white wine. Cover with plastic wrap and refrigerate overnight to develop flavor.
- Prepare Clams: Soak the clams in salted water for 1 to 2 hours before cooking to encourage them to expel sand. Rinse thoroughly and drain once loosened.
- Drain Pork: Remove pork from marinade using a slotted spoon, pressing gently to remove excess liquid, and set aside the marinade for later use.
- Sear Pork: Heat lard in a Dutch oven or heavy pot over high heat. Sear pork on all sides until evenly browned, then transfer to a plate.
- Sauté Onions and Add Spices: Using the remaining pork fat, sauté chopped onions over medium heat. Add additional lard if necessary. Once onions are softened, stir in crushed red pepper paste or tomato paste combined with hot sauce, coating the onions evenly.
- Braise Pork: Return pork to the pot, pour in the reserved marinade, bring to a simmer, cover, and braise over low heat for 45 minutes until pork is tender.
- Fry Potatoes: While pork is braising and about 15-20 minutes before it finishes, heat oil in a frying pan to 350°F. Fry peeled or cut yellow potatoes for 3-5 minutes until golden and crispy. Drain on paper towels and keep warm in a low oven if desired.
- Steam Clams: When pork braising time is complete, add rinsed clams to the pot, cover, and steam over low heat for 3-5 minutes until clams open.
- Assemble Dish: Transfer pork to a casserole dish, layer the fried potatoes on top, then arrange steamed clams over the potatoes. Ladle some of the braising liquid over the dish to moisten.
- Garnish and Serve: Sprinkle chopped cilantro, giardiniera (excluding pearled onions), and a few Portuguese black olives on top. Serve immediately and enjoy the rich flavors.
Notes
- For best flavor, marinate the pork overnight to allow spices and wine to penetrate the meat.
- Soaking clams in salted water helps them release sand and grit, ensuring a clean, fresh taste.
- If you cannot find massa de pimentao, substitute with a mix of tomato paste and hot sauce as suggested.
- Use lard for authentic taste but vegetable oil can be substituted if preferred.
- Keep fried potatoes warm in a low oven to maintain crispness before serving.
- Discard any clams that do not open after steaming to avoid potential food safety issues.
- Giardiniera adds a nice tangy crunch; omit the pearled onions for authenticity.
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