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Portuguese Pork and Clams

Reviewed: 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.
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