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.
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
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.
Brown the pork slowly in oil or lard. Add the juices from the marinated meat. Cook, uncovered, 30 minutes.
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.
Serve on or around a bed of cooked rice, which may or may not have been cooked with a little clam broth.
Served with chilled white wine. A Portuguese dry white wine would be very nice. Serves 6.
Note: This marinade for pork can also be used for pork chops. The marinated pork chops are then fried or baked.