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Portuguese Aviz Pork with Clams


Any type of lean pork can be used. Use the smallest clams you can find - cherrystones or even smaller. The Portuguese marinate their meat for at least two days, but marinating overnight is sufficient for a spicy flavor.

This marinade for pork can also be used for pork chops. The marinated pork chops are then fried or baked.


  • 1 (2 pound) pork loin, cut into 1-inch squares
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons paprika
  • Dry white table wine
  • 2 cloves pressed garlic
  • 2 bay leaves, crumbled
  • 2 to 3 tablespoons oil or lard
  • 2 dozen cherrystone clams
  • 3 cups cooked rice


  1. Put pork cubes into a nonreactive bowl; sprinkle with salt, pepper and paprika. Cover with dry white table wine. Add garlic and bay leaves. Cover; allow to stand overnight or at least 8 hours. Drain; save juices.
  2. Brown the pork slowly in oil or lard. Add the juices from the marinated meat. Cook, uncovered, 30 minutes.
  3. Add clams in shells. Cover; cook 10 to 12 minutes longer until clams are opened. Don't cook too long or clams will become tough.
  4. Serve on or around a bed of cooked rice, which may or may not have been cooked with a little clam broth.
  5. Serve with chilled white wine. A Portuguese dry white wine would be very nice.

Serves 6.


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