Portuguese Pork & Clam Stew



  • 1 12lbs pork shoulder, cubed, boneless
  • 1large onion, peeled and finely chopped
  • 4garlic cloves
  • 1chili pepper, deseeded and finely chopped
  • 1teaspoon paprika
  • 2bay leaves
  • 14ounces tomatoes, chopped (1 can)
  • 2tablespoons tomato puree, heaping
  • 50ounces white wine
  • 1cup chicken stock
  • 8ounces chorizo sausage, skin removed and thickly sliced
  • 2dozen clams, small hardshell
  • 1cup coriander, chopped


  1. Heat 2 tablespoons olive oil in a pot and brown pork in bunches. Set aside.
  2. Add the onion to the pan and cook for 4 minutes, add garlic, chili, paprika.
  3. and bay leaves and cook for three more minutes. Then stir in tomatoes, wine and stock and bring to the boil.
  4. Add the pork and chopped chorizo and cook covered for 45 minutes until the pork is tender.
  5. Add the clams then cover and cook for 5 minutes more until clams open. Stir coriander through stew and serve immediately with rice.