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Source: The Working Family's Cookbook

Portuguese Pork and Clam Supper
Serve this dish with a loaf of French, Italian or Portugese bread to dip in this delicious liquid.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
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2 tablespoons olive oil
1 pound pork tenderloin, cut into 12 1-inch cubes
1 teaspoon paprika
1 large onion, coarsely chopped
1 large red bell pepper, seeded and coarsely chopped
2 medium-size cloves garlic, coarsely chopped
1 cup dry white wine or chicken broth
1/2 teaspoon dried oregano
1 bay leaf
32 medium-size littleneck clams, well scrubbed
2 tablespoons chopped parsley
Lemon wedges, for garnish
freshly ground pepper

In a large kettle, heat the olive oil over medium-high heat. Add the pork cubes and season with the paprika, salt and pepper. Cook, stirring often, for 6 to 8 minutes until the pork is browned on all sides. With a slotted spoon, transfer the pork to a side dish and set aside.

Reduce the heat to medium, add the onion, bell pepper and garlic and cook, stirring often, for about 3 minutes until the onions are softened. Return the pork cubes with any juices to the kettle, add the wine, oregano and bay leaf and bring to a simmer. Cook, covered, for 5 minutes. Add the clams and cook, covered, for another 5 minutes, shaking the kettle often, until all of the clams have opened. Discard any that do not open.

Season lightly with salt and pepper and sprinkle with the parsley. Garnish with the lemon wedges and serve immediately.

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