Also known as Carne de Porco à Alentejana, this dish is one of the most traditional and popular pork and clam dishes  Portuguese cuisine. It is typically from the Algarve region, region of Portugal, even though its name comes from the Alentejana Provence.

There is a reason for that.  Alentejo is very known for the quality of their pork. Algarve pork, however, not have the same good refutation as the pork from Alenteio.

That is why historically it is combined with clams along with potatoes and coriander to enhance and broaden its appeal. The resulting hybrid mis-named dish is a culinary classic.

The selected pork is traditionally marinated for four hours in white wine, paprika, chopped garlic, coriander, bay leaf, and salt and pepper. It is then fried until golden brown at which point clams are added and cooked for an additional two minutes. The finished dish is served with cubed French fries or baked potatoes.


  • 1 ½  cups Dry White Wine
  • 1 tsp paprika
  • 2 ½ tsps. Salt
  • ¼ tsp Black Pepper
  • 2 Garlic Cloves, peeled and cut in half
  • 1 Bay Lleaf
  • 2 Lbs Pork Loin, cut into 1 inch cubes
  • 3 tsps Olive Oil
  • 2 Onions, peeled and thinly sliced
  • 2 tsps Garlic, finely chopped
  • 2 Tomatoes, peeled, seeded and chopped
  • ¼ tsp Red Pepper Flakes, crushed
  • 24 Taylor Manila Clam
  • ¼ Fresh Parsley, chopped
  • ½ cup Green Olives


  1. In large bowl, combine wine, paprika, salt and pepper, blend well.
  2. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces.
  3. Marinate for 6 hours, turning occasionally.
  4. Drain pork; reserve marinade.
  5. Pat cubes completely dry.
  6. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet.
  7. Add pork cubes, stirring frequently so that the meat colors quickly and evenly.
  8. Transfer with slotted spoon to a bowl.
  9. Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan.
  10. Boil briskly uncovered until marinade is reduced to 1 cup.
  11. Pour over pork and set aside.
  12. In 6 to 8 quart pan, heat remaining 2 teaspoons oi.
  13. Add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown.
  14. Add garlic, tomatoes and crushed red pepper.
  15. Simmer, stirring constantly for 5 minutes.
  16. Spread the clams, hinged side down, over the tomato sauce.
  17. Cover the pan tightly and cook over medium to high heat for ten minutes or until clams open.
  18. Stir in reserved pork and juices.
  19. Simmer for 5 minutes to heat thoroughly.
  20. Sprinkle with parsley and garnish with olives.