Pork and Clam Cataplana

Name: Pork and Clam Cataplana
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 16
Cuisine: Mediterranean
Ingredients: 6 large garlic cloves, smashed; 1 tablespoon plus 1 teaspoon sweet paprika; 2 1/2 teaspoons crushed red pepper; Sea salt to taste; 3/4 cup pure olive oil; 2 pounds boneless pork loin, cut into 1/2-inch dice; 3/4 cup extra-virgin olive oil; 1 medium onion, finely chopped; 2 cups dry white wine; 3 pounds Manila clams, scrubbed and rinsed; 1/4 cup finely chopped fresh flat-leaf parsley

Recipe GLPRee5412ce6f5d88

Mediterranean

Main Course

75 min

358 cal

Servings: 16

Stovetop

This Portuguese-inspired one-pot dish brings together tender diced pork and briny Manila clams in a vibrant paprika and white wine broth. Aromatic garlic, onion, and a blend of warm spices create a deeply flavorful base, while the clams release their briny sweetness as they steam open. Finished with fresh parsley, this elegant yet rustic dish serves a crowd and showcases the harmony of sea and land ingredients.

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Ingredients

6 large garlic cloves, smashed

1 tablespoon plus 1 teaspoon sweet paprika

2 1/2 teaspoons crushed red pepper

Sea salt to taste

3/4 cup pure olive oil

2 pounds boneless pork loin, cut into 1/2-inch dice

3/4 cup extra-virgin olive oil

1 medium onion, finely chopped

2 cups dry white wine

3 pounds Manila clams, scrubbed and rinsed

1/4 cup finely chopped fresh flat-leaf parsley

Directions

In a small bowl, combine the smashed garlic, sweet paprika, crushed red pepper, and a generous pinch of sea salt to form a paste.
Heat the pure olive oil in a large, heavy-bottomed pot or cataplana over medium-high heat until shimmering.
Working in batches to avoid crowding, add the diced pork loin and cook until browned on all sides, about 8–10 minutes total. Season each batch with sea salt as it cooks. Transfer the browned pork to a plate.
Reduce heat to medium and add the extra-virgin olive oil to the pot. Stir in the chopped onion and cook until softened and translucent, about 4–5 minutes.
Add the garlic-paprika paste and stir constantly for 1–2 minutes until fragrant, being careful not to burn the mixture.
Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Return the cooked pork to the pot and bring to a gentle simmer.
Simmer the pork uncovered for 15–20 minutes until nearly tender, stirring occasionally.
Arrange the scrubbed and rinsed Manila clams on top of the pork mixture. Cover the pot (or close the cataplana) and increase heat to medium-high.
Steam for 8–12 minutes until all clam shells have opened. Discard any clams that do not open after 12 minutes.
Taste the broth and adjust seasoning with additional sea salt if needed. Stir gently to combine all ingredients.
Transfer the cataplana to a serving table, or ladle the pork, clams, and broth into large shallow bowls. Garnish generously with fresh flat-leaf parsley and serve immediately.

Comments

Grocery List Plus Editorial Staff3.75

This Portuguese-style dish is ambitious for a weeknight at 16 servings and carries real ingredient challenges: manila clams will require a specialty stop or mail order (most Charlotte grocers stock littlenecks or cherrystone, if any clams at all), and the cataplana vessel itself may push you to a Portuguese import shop or online. The 75-minute stated time ignores active prep and the need to source clams fresh, adding 30 minutes of hunting to your schedule. Cost per serving remains reasonable if you find clams ($3–4 per pound), but the pork loin and wine push this toward $8–10 per plate. It's a showpiece for a dinner party, not a weeknight pivot, and it does not reheat well once the seafood and pork have cooled.