Wash clams thoroughly under running water, and discard any that do not close when tapped, which means they are dead.
Soak overnight in salt water, to expel sand.
Heat olive oil in a (cataplanda) cast iron dutch oven.
Fry onions and garlic until soft and golden.
Add pork and brown on all sides.
Add clams and dry white wine.
Increase heat, and cook briskly, shaking pan until wine has reduced.
Add tomatoes, coriander or parsley, cayenne pepper,salt, and black pepper.
Cover tightly and simmer for 30-40 minutes or until pork is tender.
Traditionaly the"Cataplana" (cast iron dutch oven) is brought to the table for serving.
Ingredients:
3 lbs clams
2 tablespoons olive oil
2 large onions, chopped
2 garlic cloves, smashed
2 lbs pork fillets, cut into 1 inch cubes
2/3 cup dry white wine
4 -5 fresh tomatoes
1 cup finely chopped coriander or 1 cup finely chopped parsley
1 teaspoon cayenne pepper
salt
fresh ground pepper
Steps/Methods:
Wash clams thoroughly under running water, and discard any that do not close when tapped, which means they are dead.
Soak overnight in salt water, to expel sand.
Heat olive oil in a (cataplanda) cast iron dutch oven.
Fry onions and garlic until soft and golden.
Add pork and brown on all sides.
Add clams and dry white wine.
Increase heat, and cook briskly, shaking pan until wine has reduced.
Add tomatoes, coriander or parsley, cayenne pepper,salt, and black pepper.
Cover tightly and simmer for 30-40 minutes or until pork is tender.
Traditionaly the"Cataplana" (cast iron dutch oven) is brought to the table for serving.
