Skip to main content
Epicurious

Pork and Shellfish Stew

4.2

(6)

This Portuguese classic cooked in the style of the Ribatejo region, consists of pork and shellfish in a red wine sauce. The recipe comes from Antonio's restaurant, in New Bedford, Massachusetts, where they accompany the stew with fried potatoes.

Recipe information

  • Yield

    Serves 6

Ingredients

3 1/2 pounds boneless pork shoulder (Boston butt), cut into 2-inch pieces
2 cups dry red wine
2 tablespoons minced garlic
1 teaspoon dried crushed red pepper
1 teaspoon paprika
1 teaspoon salt
2 8-ounce cans tomato sauce
18 uncooked large shrimp, peeled, deveined
12 fresh littleneck clams in shells, scrubbed
1/3 cup Kalamata olives*
1/4 cup chopped fresh parsley
*Black brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets.

Preparation

  1. Step 1

    Combine first 4 ingredients in large bowl. Cover and refrigerate overnight.

    Step 2

    Transfer pork and marinade to heavy large saucepan. Add paprika and 1 teaspoon salt. Bring mixture to boil. Reduce heat, cover and simmer until pork is tender, about 1 hour 30 minutes. (Pork can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

    Step 3

    Add tomato sauce, shrimp and clams to pork. Cover and boil until shrimp are cooked through and clams open, about 10 minutes. Discard any clams that do not open.

    Step 4

    Transfer stew to large bowl. Garnish with olives and parsley and serve.

TagsStewSoup/StewRed WineWineAlcoholBeveragesPortugueseEuropeanPork ShoulderPorkMeatShrimpShellfishSeafoodClamMainStarterDinnerDairy FreeGluten FreeNut FreeKetoBraiseBon Appétit
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Grasshopper Brownies
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Minty Chicken Meatballs
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.