Portuguese Pork with Clams

Ingredients

• 75 g Tomato Purée
• 1 portion Rice to serve
• 225 ml White Wine
• 500 g Pork Shoulder boneless, cubed
• 50 g Pancetta cut into chunks
• 150 g Chorizo spicy, skin removed, cut into chunks
• 6 clove Garlic sliced
• 1 tsp Smoked Paprika
• 1 piece Bay Leaf
• 1 tsp Thyme
• 1 handful Parsley chopped
• Olive Oil 15 ml
• 300 g Clams small and fresh
• 1 piece Onion finely sliced
• 1 piece Green Pepper sliced
• 400 g Tomatoes peeled and chopped