Paul M. Cook > wrote:

> 4 cans clams
> 1 potato, large
> 2 pounds pork shoulder
> onion
>
> Thinks something Portugese. Recipes ideas?

Sure, Carne de Porco con Amêijoas à Alentejana, but I'd rather use fresh
clams.
Repost from last century:
Here is a recipe from Frances Bissell's 'The Real Meat Cookbook' with
some of her comments included.

Victor

Pork and Clams

Traditionally it is cooked in the _cataplana_, a copper cooking vessel
with a deep domed lid, which can be shaken and tossed over the heat, but
I have discovered that it can also be cooked in a wok. It is best to
choose not _too_ lean a cut; diced shoulder or spare rib chops are good.
The clams to use are the small sweet Venus clams. Mussels can also be
used. As with many Portuguese dishes, the fresh coriander is essential
and the dish is not worth doing without it.

Serves 4

1 1/2 lb (680 g) mussels or clams
3/4 lb (340 g) diced pork
1 tbsp olive oil
1 onion, peeled and finely chopped
garlic cloves to taste, peeled and chopped
1-2 tsp ground coriander seeds
1/4 pt (140 ml) chicken or pork stock
1 glass of dry white wine
salt and pepper
fresh coriander leaves

Thoroughly scrub and rinse the shellfish, discarding any that do not
close in the water.
Brown the pork in olive oil and add the onion, garlic and coriander.
Add half the stock and all the wine. Bring to the boil, cover, lower
the heat and simmer as gently as possible until the pork is tender. Add
more stock if necessary. Raise the heat, put in the shellfish and cover
with a tight-fitting lid. After the heat has been full on for about a
minute, season the dish and add the coriander, than replace the lid.
Shake the pan vigorously ( a real _cataplana_ can be turned over and
swung above the head). Return to the heat for a minute or two more and
take to the table. Serve from the pan in which it was cooked. Rice is
the best sop to serve with this.