Pork And Clams Recipe

Prepare and sear the pork

Pat the pork dry and cut into 1-inch cubes. Season evenly with 1 tsp sea salt, 1 tsp black pepper and 1 tsp smoked paprika. Heat 2 tbsp olive oil in a large heavy skillet or Dutch oven over medium-high heat. When hot, add the pork in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes total. Remove browned pork to a plate and set aside.

Lower heat to medium and leave any flavorful browned bits in the pan for the sauce.

Cook onions and garlic

Add 2 tbsp extra virgin olive oil to the same pot if it looks dry. Add the chopped onion and cook, stirring, until soft and translucent, about 5–6 minutes. Add the minced garlic, 1 bay leaf, 0.25 tsp red pepper flakes and 0.5 tsp ground cumin and cook another 30–60 seconds until fragrant.

Build the base

Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor. Pour in 1 cup white wine to deglaze, scraping up browned bits. Let it reduce for 2–3 minutes until slightly thickened.

Return the browned pork to the pot. Add 1 cup chicken or fish stock and, if needed to partially cover the pork, up to 1/2 cup water. Bring to a gentle simmer, reduce heat to low, cover partially, and simmer until pork is tender, about 30–35 minutes. Taste and add additional salt and pepper as needed.

Prepare clams

While pork simmers, make sure clams are scrubbed and any beards removed. Discard any clams that are cracked or do not close when tapped.

When pork is tender and sauce is simmering, add the clams to the pot in a single layer if possible. Pour any reserved white wine (if you have extra) or add a splash more stock if sauce is thick.

Cover the pot and increase heat to medium. Steam the clams for 5–7 minutes, shaking the pot once, until clams open. Discard any clams that remain closed.

Stir in the chopped parsley, optional chopped cilantro, zest and juice of 1 lemon. Adjust seasoning with salt, pepper and more red pepper flakes if desired. Remove and discard bay leaf(s).

Spoon pork and clams with the broth into shallow bowls. Sprinkle extra chopped parsley and serve with lemon wedges and crusty bread or steamed rice to soak up the sauce.

Estimated resting: let sit 3–5 minutes before serving so flavors settle.