Carne de Porco a Alentejana (Pork meat with Clams)

Theresa Vieira


I make this for celebrations all the time.

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Stove Top


7 clove
garlic, peeled
2 tsp
kosher salt
1 Tbsp
pimenta muida or red pepper flakes
1 Tbsp
1 c
portuguese olive oil or spanish olive oil
pork tenderloin, cut into bite size cubes
1 c
sweet onions, diced
3 c
good dry white wine
4 lb
clams, small or littleneck
2 lb
shrimp, peeled & deveined
1 Tbsp
fresh chopped parsley
3 lb
cubed fried potatoes
hard crusty bread (for dipping in sauce)
1 c
water, if needed

Directions Step-By-Step

In a food processor add the garlic, salt, pimenta muida or red pepper, and paprika; process until smooth, then slowly drizzle in 1/2 of the olive oil as you process.
In a plastic zip bag add the cubed pork, the garlic mixture, and 1 1/2 cups of white wine, zip bag and toss a couple of times and place in refrigerate overnight or at least for 8 hours.
Remove from refrigerator and let sit for 10 minutes. In a large pot add remaining 1/2 cup of olive oil and saute onions until golden, remove meat with slotted spoon and lightly saute. Then add the marinade and remaining 1 1/2 cups of wine; let come to a boil, cover, and simmer for about 45 minutes or when meat is done,if needed add the water, add the clams and contiue to cook, when opened add shrimp and cook until shrimp turn pink; discard any clams that have not opened.
Remove from heat and top with the parsley. This dish is served right out of the pot. On a plate add some of the cubed fried potatoes and top with some pork, dip your crusty bread in the sauce and yum, so good. Enjoy!
I no longer live a portuguese community so I order my Portuguese Olive Oil on line now at

About this Recipe

Course/Dish: Pork, Seafood
Main Ingredient: Pork
Regional Style: Portugese
Hashtags: #Clams, #Portuguese