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Adobo Pork and Clams

Pork and Clams are a dish that I see on many Italian Restaurant menus, this is a version with Filipino and local flavors. Portuguese sausage, vinegar and cracked black pepper. Feel free to serve over pasta or rice!


Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 35-45 minutes | Ready In: 45-55 minutes
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US Metric

2 lb. pork shoulder, ½-inch cubes

5 oz. Portuguese sausage, casing removed, ½-inch pieces

2 TB vegetable oil

4 cloves garlic, chopped

1 small onion, chopped

2 bay leaves

1/2 c. white vinegar

1 c. white wine

2 lb. Manila clams, scrubbed

2 medium tomatoes, chopped

1 tsp. paprika

½ tsp. cayenne pepper

¼ tsp. freshly cracked black pepper

3 TB fresh parsley, chopped

juice of 2 lemons

1 tsp. lemon zest

 

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Cooking Process:

In a saucepan over medium heat, brown pork, sausage, garlic and onion in oil. Add bay leaves, vinegar; simmer 25-30 minutes. Add remaining ingredients; simmer 10-15 minutes, until clams open. Discard any unopened clams and bay leaves. Serve with favorite pasta and French bread and sometimes over 2 scoops of rice. Serves 2-4, most times 2.

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