"Pork and Clams" aka "Porco com Amêijoas à Alentejana"</i>

fatboy's menu four

Originally I knew this dish as "The Swimming Pig" or occasionally referred to as "Swimming Swine." It wasn't until I was older that I could appreciate the combinations of flavors presented and understand the delicate contrasts occurring. You see, I just knew it was "good eating." But know I know why.

Pork and Clams or Porco com Amêijoas à Alentejana
Pork and Clams or Porco com Amêijoas à Alentejana	The combination of pork and clams is Portugal's capital of Evora. Locals say the pigs in the area feed on acorns which they say gives their pork a sweet taste. Contrasted with the salty clams and a side dish of potatoes you will find this a recipe to treasure. But, be forewarned, you must prepare things in advance so ready this recipe completely now.
Ingredients	2-pound boneless pork shoulder (or butt) diced into about 1-inch cubes 1 cup of dry white wine 3 tablespoons of sweet paprika 1 medium sized bay leaf 2 whole cloves 5 cloves of garlic (chopped up) 4 tablespoons of olive oil (shortening will work too) 2 yellow onions (chopped up) 4 medium tomatoes (peeled, seeded, and diced) 2 pounds of small clams (Manila clams work best) well scrubbed 3 tablespoons chopped cilantro (fresh is best) 2 tablespoons chopped flat-leaf parsley (fresh Italian parsley is best)
Cooking Instructions	Place the pork in a large container (please don't use glass or aluminum) and add the wine, paprika, bay leaf, cloves and 3 garlic cloves. Mix evenly and thoroughly and then cover and refrigerate overnight. The next day, drain the pork but keep the marinade for later use. Softly pat the meat dry (using absorbent paper towels). In a large frying pan over medium heat, warm 2 tablespoons of the olive oil (or melt 2 tablespoons of the shortening). Brown the pork cubes on all sides until golden brown, about 5 minutes. You may need to do this in two or three batches depending on the size of your frying pan. Using a slotted spoon to insure you minimize the transfer of oil, place the fried pork on a plate. In a large saucepan over medium heat, warm the remaining oil (or melt the remaining shortening). Add the onions and sauté until soft (about 10 minutes). Add the remaining garlic cloves and the tomatoes and cook. Stir occasionally until the tomatoes are soft. Add the pork to the mixture along with the reserved marinade. Cover and reduce the heat. Cook until the pork is tender (about an hour). Check occasionally and add more wine if the pork looks as though it will burn. Add the clams (throw out any clams that are open or have broken shells). Cover the dish and cook on high until the clams open (takes only about 5 minutes). This time discard any clams that failed to open. Put everything in a serving dish and sprinkle lightly with the cilantro and parsley.
Comments	Serves about six.

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