Portuguese Pork and Clams

Portuguese Pork and Clams

6

"This is my version of an incredible combination of tastes; try it, you'll like it!"
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Ingredients

servings 557 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 657 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. Heat oil in a large skillet over medium heat. Add onion and saute 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.

Reviews

6
  1. 6 Ratings

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Most helpful positive review

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 me...

Most helpful critical review

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...

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 me...

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 cryin...

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 us...

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

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...

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.