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Epicurious
September 1995

Pork and Shellfish Stew

This Portuguese classic cooked in the style of the Ribatejo region, consists of pork and shellfish in a red wine sauce. The recipe comes from Antonio's restaurant, in New Bedford, Massachusetts, where they accompany the stew with fried potatoes.

Recipe information

  • Yield

    Serves 6

Ingredients

3

1/2 pounds boneless pork shoulder (Boston butt), cut into 2-inch pieces

2

cups dry red wine

2

tablespoons minced garlic

1

teaspoon dried crushed red pepper

1

teaspoon paprika

1

teaspoon salt

2

8-ounce cans tomato sauce

18

uncooked large shrimp, peeled, deveined

12

fresh littleneck clams in shells, scrubbed

1

/3 cup Kalamata olives*

1

/4 cup chopped fresh parsley

*Black brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets.

Need to make a substitution?

Preparation

  1. Step 1

    Combine first 4 ingredients in large bowl. Cover and refrigerate overnight.

    Step 2

    Transfer pork and marinade to heavy large saucepan. Add paprika and 1 teaspoon salt. Bring mixture to boil. Reduce heat, cover and simmer until pork is tender, about 1 hour 30 minutes. (Pork can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

    Step 3

    Add tomato sauce, shrimp and clams to pork. Cover and boil until shrimp are cooked through and clams open, about 10 minutes. Discard any clams that do not open.

    Step 4

    Transfer stew to large bowl. Garnish with olives and parsley and serve.

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