Carne de Porco com Amêijoas

Episode 56 - Carne de Porco com Amêijoas Preparation Time: 10 mins Cooking Time: 30 mins


  • ½ cup of White Wine
  • 1/3 cup of Olive Oil
  • 3 tbsp of Capsicum Paste
  • 1½ teaspoon of Smoked Paprika
  • 7 cloves of chopped Garlic
  • 7 Cloves
  • 7 Coriander balls (optional)
  • 3 Bay Leaves
  • 1 chopped Onion
  • 2 tbsp of Portuguese Piri Piri Seasoning
  • Fresh Coriander
  • 1kg of diced Pork Meat
  • 1kg of Clams
  • ½ kg Potatoes cut in wedges (skin on)
  • 1 medium sided Sweet Potato cut in thick slices (peeled)
  • Water & Salt for cooking the potatoes
  • ½ kg Clams


  1. Mix the chopped garlic, capsicum paste, smoked paprika, cloves, coriander balls, bay leaves and piri piri seasoning through the diced pork.
  2. Add the white wine & mix through.
  3. Leave the pork meat to marinade anywhere from ½ hour to 1 hour. The longer it is left in, the stronger the flavour.
  4. Place water in a pot with a little salt & bring to the boil. Cook the potato & sweet potato for no longer than 5 minutes. Drain the water.
  5. Fry the pork meat and marinade in the olive oil. When the pork is almost golden add the chopped onion. Fry until the pork is golden.
  6. Place the pork meat into a clean pot and add the potatoes. Add the clams and cook on medium heat for approx 5 – 7 mins or until you see the clams open.
  7. Sprinkle with fresh coriander.
  8. Remove from the pot & the dish is ready to serve.