![Portugese Braised Pork and Clams](https://cdn.statically.io/img/www.foodandwine.com/thmb/YZiLCDiRJE-7vNDqefzIK-LrWM0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/portugese-braised-pork-and-clams-FT-RECIPE0919-e06ec9aee6c3408cbc7318a4ea771d18.jpg)
Ingredients
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2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
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2 3/4 teaspoons kosher salt, divided
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3/4 teaspoon black pepper, divided
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6 garlic cloves, divided
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1 cup dry white wine
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2 bay leaves
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1 tablespoon Pimentón de la Vera dulce
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1 tablespoon extra-virgin olive oil, divided
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1 medium-size (9-ounce) yellow onion, thinly sliced
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1 (28-ounce) can whole peeled tomatoes, drained and crushed by hand
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1/2 teaspoon crushed red pepper
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2 cups chicken stock or lower-sodium chicken broth, divided
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2 pounds baby Yukon Gold potatoes, halved
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2 pounds Manila clams or cockles, scrubbed
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Chopped fresh cilantro, for garnish
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Lemon wedges and crusty bread, for serving
Directions
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Season pork all over with 1 1/4 teaspoons salt and 1/2 teaspoon black pepper, and place in a large ziplock plastic bag. Smash 3 garlic cloves, and add to bag with wine, bay leaves, and Pimentón. Seal and refrigerate 8 hours or overnight.
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Preheat oven to 350°F. Remove pork from marinade, and pat dry. Remove and discard garlic and bay leaves; reserve remaining marinade. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high. Add half of pork, and cook, stirring once or twice, until lightly browned, about 5 minutes. Transfer pork to a plate. Repeat with remaining half of pork. Chop remaining 3 garlic cloves, and add to Dutch oven with onion and remaining 1 1/2 teaspoons oil; cook, stirring often, until golden, about 6 minutes. Stir in crushed tomatoes, red pepper, and reserved marinade
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Bring to a boil; reduce heat to medium-low, and simmer, stirring often, 3 minutes. Return cooked pork to Dutch oven; stir in 1 cup stock until pork is mostly submerged. Cover and bake in preheated oven until pork is fork-tender, 1 hour and 30 minutes to 2 hours.
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Stir in potatoes and remaining 1 cup stock. Cover and bake until potatoes are tender, about 30 minutes.
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Transfer Dutch oven to stovetop over high, and add clams. Cover and cook until clams open, 3 to 5 minutes. (Remove and discard any unopened clams.) Season with remaining 1 1/2 teaspoons salt and remaining 1/4 teaspoon black pepper. Garnish with cilantro. Serve with lemon wedges and crusty bread.
Make Ahead
Pork may be prepared through step 3 and refrigerated overnight. Reheat before proceeding with step 4.
Suggested Pairing
Robust Portuguese red.