Portuguese Pork and Clams (Carne de Porco à Alentejana)

Carne de Porco à Alentejana is a traditional Portuguese Pork and Clams dish which originates in part from the Portuguese region of Alentejo. It is a true exemplification of Portuguese cuisine, simplicity, rich flavor, and unique combination of ingredients. This is seen with the combination of clams with pork, what at first might seem an unusual combination complements each other very nicely and both contribute to a rich and flavorful sauce which is truly unique. This simple and easy to make recipe lets you make this delicious Portuguese dish without the fuss.

*Serves 4-6*
1/2 pound littleneck clams
1/2 pound pork fillet, cubed
1 teaspoon paprika
salt and pepper to taste
2 cloves garlic, sliced
1 bay leaf
3 teaspoons olive oil, divided
2 chopped onions
1 and a half cups Portuguese white wine
4 cloves garlic, minced
2 chopped tomatoes
1/4 teaspoon dried crushed chillies
handful chopped fresh parsley

1) In large bowl, combine wine, paprika, salt and pepper to taste; blend well.
2) Add the sliced garlic cloves, bay leaf, and cubed pork, and mix. Let it marinate for at least 4 hours, turning occasionally.
3) Remove pork; reserve the marinade. Pat pork completely dry. Discard the bay leaf.
4) Heat 1 teaspoon of olive oil in large frying pan. Add the pork, stirring frequently so that the meat browns quickly and evenly. Transfer it to a bowl.
5) Pour the reserved marinade into frying pan and bring to the boil over high heat, scraping off any brown bits clinging to the inside of pan. Boil uncovered until marinade is reduced by 1/3. Pour over the pork and set it aside.
5) In a saucepan, heat the remaining oil; add the onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add minced garlic, tomatoes and crushed chillies. Simmer, stirring constantly for 5 minutes.
6) Spread the clams over the sauce; cover the saucepan and cook over high heat for ten minutes or until clams open. Stir in the pork and marinade. Simmer for 5 minutes to heat thoroughly.
7) Sprinkle with the parsley on a platter and serve with some bread to enjoy all of the sauce!


  1. Jody

    Awesome dish , I’m in Virginia and can’t find Portuguese wine any suggestions for a substitute

    • Pbicudo1

      Many large liquor stores typically have Portuguese wines you can go in and ask if they have any Portuguese wines in stock to check just in case they do not have some on display. Also, nearby Manassas, there is a Portuguese style vineyard called Morais Vineyards and Winery in Bealeton, VA 22712. They have amazing Portuguese style wines and its run by some great people. Check it out if you live nearby, its worth the search!
      If not, you can always try out an Iberian style Spanish wine as a substitute.

      • Cathy-Ann Gamache

        Dry white that has not been aged in oak. Pilot Grigio works well.
        I also use Goya spice “con a Zofran ” for flavor and Frank’s hot sauce to add heat to taste.

  2. marc

    Dry vermouth works fantastic in this dish. I also use it when I make the Portuguese style steak. Can find it everywhere and isn’t expensive.

  3. Jessica marinho

    I’m portuguese .. It’s a staple dish in my household..
    Very interesting take on how you make it.. I will have to try

  4. Steph

    Hi this recipe seems exactly what I was looking for since this is one of my favorite dishes. However, I noticed no potatoes in this recipe? Typically I grew up eating this dish where potatoes were mixed in. Is there another version of this recipe with potatoes?

    • Ron

      Steph, what I did ~ was pour the goodness over roasted potatoes. I put them ( potatoes ) in a 400 oven for an hour , then quartered them ( poke a few holes in them first ) I like the Goya spice “con a Zofran idea !

  5. Diane Tavares

    My favorite Portuguese dish. Never had it at home but enjoyed it in a couple of restaurants in the Fall River area. I ordered it at a small restaurant in the city of Évora in southern Portugal in the Alentajo region. It was authentic, so good.

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