Portuguese Pork and Clams Recipe

Reviews More Reviews

Most Helpful Positive Review

Oct 16, 2009

This was my favorite dish growing up but this recipe makes the dish much heavier than need be. Marinating the meat is fine but we do not use the beans, celery or carrots. After browning the meat we also deglaze the pan with either the white wine or beer. As for the potatoes, we fry the cubed potatoes and serve the pork and clams over the potatoes. This dish is best made simply, most of the flavor comes from the clams.

—beta65

See full review »

Most Helpful Critical Review

Jan 03, 2004

The combination of flavours was different for us but not unpleasant. I don't believe I would make this receipe very often - it was good but I wouldn't consider it a favourite of my family. Barb G.

—BGARDING

See full review »

6 Ratings

See other versions of this recipe!

May 11, 2008

So, I jokingly called this 'Fear Factor Soup' all week after getting some raised eyebrows about making it. I LOVE IT - and so do 2/3 of the guys. I did add carrot and celery because it was crying for color and some mussels because I couldn't decide between them and clams. Wonderful! The only warning I would give is to add half of your salt to the marinade and wait to see if you need the rest at the end of cooking. The broth was fantastic, but on the edge of being too salty. I'll make this again and again - with no fear. ;)

—SunnyByrd

See full review »

Sep 29, 2010

Wow. Let me repeat, wow! I followed a mixture of the suggestions from the reviews: I doubled the garlic, and had the potatoes to the side. I also used 1 tbsp of cumin seeds (not ground), I used orange and red pepper for color (added last minute, so heated but firm), and I used mussels, not clams. I'm already planning the next time I will make this dish, thanks for sharing!

—Jillian

See full review »

Dec 26, 2004

This traditional dish takes some courage to eat... Not for soft tummies.. but it's worth it!!

—PORTUGAL2

See full review »

Dec 13, 2004

I used fresh parsley and fresh oregano. Also wet hot pepper- the traditional portuguese way. I also omitted the beans. Also a loaf of crusty Italian bread is good for sopping up the juice.

—ZACKMOM

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Portuguese Pork Alentejana

Pork with Clams

Portuguese Steamed Clams

Portuguese Pork with Red Peppers

Caldo Verde (Portuguese Green Soup)

Wine and Garlic Pork (Portuguese Vina Dosh)

Portuguese Chourico Stew

Portuguese Soup

Portuguese Kale Soup

Pork and Sauerkraut Stew

ADVERTISE WITH US

Nutrition

Calories
557 kcal
28%

Carbohydrates
48.2 g
16%

Cholesterol
73 mg
24%

Fat
20 g
31%

Fiber
8.4 g
34%

Protein
35.1 g
70%

Sodium
657 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Portuguese Pork and Clams

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 557
Calories from Fat: 180

% Daily Value *
Total Fat 20g 31 %
Saturated Fat 6.1g 31 %
Cholesterol 73mg 24 %
Sodium 657mg 26 %
Potassium 1563mg 44 %
Total Carbohydrates 48.2g 16 %
Dietary Fiber 8.4g 34 %
Protein 35.1g 70 %
** Sugars 3.2g
Vitamin A 7 %
Vitamin C 52 %
Calcium 17 %
Iron 79 %
Thiamin 112 %
Niacin 109 %
Vitamin B6 62 %
Magnesium 42 %
Folate 59 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.