*  Exported from  MasterCook  *
             Pork with Clams (Porco com ameijoas a Alentejana)
 Recipe By     : Bourne. U. : Portuguese Cookery
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Pork & Ham
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        pork -- 1 inch cubes
      1/2  pint          dry white wine
    2      teaspoons     paprika
    1                    bay leaf
    2                    clove
                         salt and pepper -- to taste
    5      cloves        garlic -- crushed
    2      ounces        margarine
    2                    onion -- sliced
    4      medium        tomatoes -- chopped
    2      pounds        clams
    4      tablespoons   coriander -- chopped
    2      tablespoons   parsley -- chopped
    1                    lemon -- quartered forgarnish
 Step 1:Put cubed pork in a dish and add the wine, paprika, bayleaf, cloves,
 pepper and salt and the equivalent of  3 of the crushed garlic cloves. Cover
 and leave, refrigerated, overnight, turning occasionally.
 Step 2:In a large saucepan, heat 1 ounce of margarine, add the onions, the
 tomatoes and the rest of the garlic and cook gently until the onions are soft.
 (Add salt and pepper to taste).
 Step 3:Wash the clams ( discarding any that are open) and add them to the
 onion/tomato mixture. Cover and cook on high heat until all have opened (about
 5 minutes), then cook for another minute.
 Step 4:Meanwhile drain the pork, keeping the marinade.
 Heat the rest of the margarine in a large frying pan, add the pork and brown on
 all sides over medium heat. Add the marinade and continue to cook until there
 is very little liquid.
 Step 5:Serve the pork, the clams in their shells and the onion mixture with
 boiled potatoes, sprinkling everythin with coriander and parsley and garnishing
 with lemon quarters.
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 NOTES : We have successfully substituted cooked ham, cut in 1/2 inch pieces,
 for the pork. This reduces the marinating time to a few hours and also
 eliminates the need for browning the meat separately. This eliminates Step 4.
 The ham can then be added at the end of Step 2.
 If clams are not available, mussels can be used instead.
 Sheila Lukins in her “All Around the World Cookbook” has adapted the recipe and
 lists it under “Steamed Clams Alentejo”. Prosciutto ham is used instead of the