Portuguese Pork and Clam Stew (Carne de Porco a Alentejana) Recipe

One of the most popular and traditional family dishes fromn the Algarve region of Portugal.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(6 votes) 2.5/5

Les ingrédients

Pour people
  • For the meat
  • Pork tenderloin(s) : 2 whole
  • Clam(s) : 1 kg
  • For the marinade
  • Lemon(s) : 0.5 whole
  • Piquillo peppers : 3 whole
  • Smoked paprika : 1 Tsp
  • Garlic clove(s) : 2 whole
  • For the sauce
  • Freshly ground black pepper : 6 Turn
  • Onion(s) : 1 whole
  • Garlic clove(s) : 3 whole
  • Tomato(es) : 3 whole
  • Lemon(s) : 0.5 whole
  • Dry white wine : 300 ml
  • Flat leaf parsley : 0.25 bunch
  • Fresh coriander : 0.25 bunch
  • Smoked Maldon salt : 4 pinch(es)
  • Olive oil : 50 ml
  • Frying oil : 20 ml
  • Rocket : 3 bunch



    Peel and slice the garlic.
    Zest and juic half a lemon.
    Place the piquillo peppers, smoked paprika, black pepper, zest, juice and the garlic into a blender and puree until smooth.


    Remove the sinew from the Pork fillet and cut into 3-4 cm pieces.
    Soak the clams in cold fresh water for 10 minutes, rinse and drain.
    Discard any cracked or broken shells.
    Toss the meat in the marinade, leave at room temperature for 15 minutes, or refridgerate for 2-3 hours.


    Peel and finely dice the onion.
    Peel and finely slice the remaining garlic.
    Deseed the tomato, discard the seeds and finely dice the tomato.
    Pick the leaves and slice the parsley.
    Slice the coriander.
    Juice the lemon.

  • 4. TO COOK

    Heat a large thick based pot to a high temperature, add the frying oil and seal/brown of the meat.
    Remove the meat and lower the temperature.

    Add the olive oil, onion and salt and stir over a low heat for 3-4 minutes.

    Add the garlic and continue to cook until translucent.

    Add the tomato and white wine and reduce by half.Add the pork and marinade, stir and cook covered for 10-15 minutes until the wine evaporates and the meat is cooked through.
    Stir the drained clams through the stew and cover again to allow the clams to open in the steam.
    Adjust the seasoning to taste.

    Serve the stew sprinkled with the squeezed lemon juice, chopped herbs and crusty bread on the side

Chef's tip

«If possible, leave the meat to marinate overnight, especially if using a 'tougher' cut . Traditionally this would be made with a 'massa de pimentão' paste, which can be either purchased from a portuguese supermarket or made with salted roast peppers.»

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