Clams Recipe with Pork and Tomatoes

Pork with clams and tomatoes

  • serves 4
  • Easy

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



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


  • 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.

Check out more of our best clam recipes here...

Clams in Garlic Butter Recipe with Soda Bread

Nutritional Information

  • Kcals 611
  • Fat 47.7g
  • Carbs 8.2g
  • Fibre 1.9g
  • Protein 35.7g
  • Salt 1.17g