Olive Magazine
Clams Recipe with Pork and Tomatoes

Pork with clams and tomatoes

Published: December 19, 2014 at 2:31 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

A quick and easy casual fish supper for friends. This classic Spanish dish combines the fresh sea flavour of clams with the warm spicy heat of chorizo

Nutrition:
NutrientUnit
kcal611
fat47.7g
carbs8.2g
fibre1.9g
protein35.7g
salt1.17g
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Ingredients

  • 2 large shallots, diced
  • 150ml olive oil
  • 8 fresh plum tomatoes, chopped
  • 1 tsp red wine vinegar
  • 100ml white wine
  • 1kg white clams
  • 1 pork tenderloin, diced into thumb-size pieces
  • 100g chorizo, thickly sliced
  • 1 tsp paprika
  • 1 large handful coriander
  • to serve crusty bread

Method

  • STEP 1

    Gently fry the shallots in 50ml oil with a good grind of pepper in a large pan until they are translucent. Add the chopped tomatoes and the vinegar and bring to the boil. Stir until the tomatoes start to melt. Add the wine and bring to a simmer, then add the clams and pop a lid on. Bring to the boil. Give the pan a good shake and remove from the heat, keeping the lid firmly in place.

  • STEP 2

    Put a large, heavy-based pan over the heat until it’s nice and hot. Toss the pork, chorizo and paprika together and add to the pan. Shake and sizzle in the pan for about 5 minutes. Pour the clams into the pork and stir. Drop in the coriander leaves and serve with crusty bread.

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