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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash clams thoroughly under running water, and discard any that do not close when tapped, which means they are dead. | 2. Soak overnight in salt water, to expel sand. | 3. Heat olive oil in a (cataplanda) cast iron dutch oven. | 4. Fry onions and garlic until soft and golden. | 5. Add pork and brown on all sides. | 6. Add clams and dry white wine. | 7. Increase heat, and cook briskly, shaking pan until wine has reduced. | 8. Add tomatoes, coriander or parsley, cayenne pepper,salt, and black pepper. | 9. Cover tightly and simmer for 30-40 minutes or until pork is tender. | 10. Traditionaly the"Cataplana" (cast iron dutch oven) is brought to the table for serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
clam	3			878.051	36.4493	149.7792	9.8015
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2		chopped	120.0	28.02	3.3	0.3
garlic clove	2		smashed	806.9352	0.0	179.5204	4.5333
pork fillet	2	lb	cut	806.9352	0.0	179.5204	4.5333
white wine	2/3	cup		-	-	-	-
tomato	4 -5			0.0	0.0	0.0	0.0
parsley	1	cup	chopped chopped	21.6	3.798	1.7819999999999998	0.474
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
salt				-	-	-	-
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.