Pork With Clams
A savory combination of tender pork and briny clams simmered in a flavorful garlic and red pepper flakes-infused white wine sauce, perfect for seafood and pork lovers alike.
Ingredients
Instructions
- Combine white wine, chopped garlic, and salt in a medium-sized glass bowl to create a marinade.
- Cut the boned pork loin into 1-inch cubes and add to the marinade, turning to coat all pieces.
- Cover and refrigerate overnight, turning the meat occasionally.
- Heat olive oil in a large skillet over medium heat.
- Add chopped white onions and cook until translucent.
- Add the marinated pork cubes and cook until browned on all sides.
- Pour in boiling water and bring to a simmer.
- Add dried red pepper flakes and cook for about 15 minutes.
- Add the small hard-shell clams and cook until they open, about 5-7 minutes.
- Serve hot with the flavorful broth and clams.
Tips & Substitutions
For enhanced flavor, consider marinating the pork loin for at least 24 hours instead of overnight. If clams are unavailable, mussels can be a good substitute. Ensure clams are fresh by discarding any that remain closed before cooking. Using a dry white wine like Sauvignon Blanc will elevate the dish. For a touch of brightness, add a squeeze of lemon before serving.
Serving Suggestions
Serve this dish hot, garnished with fresh parsley for added color. It pairs beautifully with crusty bread to soak up the flavorful broth. For a complete meal, consider serving alongside a light salad like Marinated Artichoke Salad or a side of garlic sautéed greens. A chilled glass of white wine complements the flavors perfectly.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish on the stovetop over low heat, adding a splash of water or broth to maintain moisture. Avoid reheating in the microwave, as this can make the pork tough and rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Pork With Clams contains roughly 550 calories, with 2g protein, 13g carbohydrates, and 42g fat. It is a good source of vitamin A (15% of the Daily Value), vitamin C (14% of the Daily Value), and iron (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute the pork loin with pork tenderloins or chicken if you prefer. Just adjust the cooking time accordingly, as chicken may require a bit longer to cook through. The marinade works well with various proteins, adding depth and flavor.
How do I know when the clams are fully cooked?
Clams are fully cooked when they open up during the cooking process. Those that do not open should be discarded, as they were likely dead before cooking. This ensures food safety and guarantees that you're enjoying fresh, tasty clams.
Can I make this dish ahead of time?
Yes, you can prepare the marinade and marinate the pork a day in advance. However, it's best to cook the dish fresh when you're ready to serve it, as the clams are best enjoyed immediately after cooking. If necessary, you can reheat leftovers as mentioned earlier.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).