Carne de Porco à Alentejana (Pork and Steamed Clams) recipe | PCC Community Markets

Ingredients

• 3/4 cup dry white wine (such as vinho verde)
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, peeled and cut in half
• 1 bay leaf
• 1 pound pork loin or tenderloin, cut into 1-inch cubes
• Vegetable oil, as needed for frying
• 2 Yukon Gold potatoes, cut into 1-inch cubes
• 3 teaspoons olive oil
• 1 onion, small diced
• 1 teaspoon minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1 Roma tomato, seeded and chopped
• 12 small clams in shell, scrubbed
• 1/4 cup chopped parsley
• 1/4 cup black olives