A coastal Portuguese dish combining tender pork and fresh clams in a flavorful broth.

Ingredients

  • 1 cup white wine
  • 3 cloves garlic, chopped 1 teaspoon dried oregano 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 bay leaves
  • 1/2 teaspoon ground cumin 1 pound boneless pork loin, cubed
  • 1 tablespoon olive oil 1 onion, sliced
  • 1 pound cooked and diced potatoes
  • 1 (15 ounce) can cannellini beans 1 pinch ground cayenne pepper 18 clams
  • 3 tablespoons chopped fresh parsley, for garnish

Directions

  1. To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
  2. Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.