Portuguese Pork Alentejana

The combination of pork and clams makes for a perfectly balanced and delicious meal.

It is easy to prepare for a crowd.

The garlic flavors add to its unique taste.

This recipe takes a lot of preparation time.

It is high in salt

Pork is an excellent source of protein, vitamins, and minerals.
Clams provide healthy omega-3 fats, iron, and vitamins B12 and C.

But moderation is vital as it contains high sodium, and maybe one of the factors that brings out its flavor.

	1 1/2 cups dry white wine
	1 teaspoon paprika
	2 1/2 teaspoons salt
	1/4 teaspoon black pepper
	2 cloves garlic , peeled and cut in half
	1 bay leaf
	2 pounds pork loin , cut into 1 inch cubes
	3 teaspoons olive oil , divided
	2 onions , peeled and thinly sliced
	2 teaspoons finely chopped garlic
	2 tomatoes - peeled , seeded and chopped
	1/4 teaspoon crushed red pepper flakes
	24 small clams in shell , scrubbed
	1/4 cup chopped fresh parsley

1.	In a bowl, mix the white wine with 1 teaspoon paprika, 1 teaspoon salt, black pepper, halved garlic cloves, and bay leaf.
2.	Add the pork cubes and mix well. Cover the bowl and refrigerate for 4 hours or overnight.
3.	Heat 2 teaspoons of olive oil in a large saucepan over medium-high heat.
4.	Add the sliced onions and 2 teaspoons chopped garlic, and fry until they begin to soften.
5.	Stir in chopped tomatoes, red pepper flakes, and 1.5 teaspoons salt. Cook for 5 minutes.
6.	Add the marinated pork cubes and any remaining marinade to the saucepan, and cook for 10 minutes.
7.	Add 1 ½ cups of water and bring to a boil. Reduce the heat to medium-low and let simmer for 30 minutes or until the pork is tender.
8.	In another saucepan, heat 1 teaspoon olive oil over medium heat.
9.	Place the clams in the pan and cook for 4-5 minutes, shaking the pan occasionally, until the clams open.
10.	Stir in fresh parsley and serve the pork and clams together.