Portuguese Pork & Clam Cataplana with Crusty Bread

Ingredients

• 1.5 lbs pork shoulder, cut into 1.5-inch cubes, pat completely dry before cooking
• 1.5 lbs littleneck clams, cleaned and soaked, about 12-16 clams
• 6 cloves garlic cloves, minced
• 1 cup dry white wine, or chicken broth for alcohol-free version
• 1.5 cups chicken broth
• 1 cup diced tomatoes, canned or fresh
• 1.5 tsp smoked paprika
• 2 leaves bay leaf
• 3 tbsp fresh parsley, chopped, divided for garnish
• 3 tbsp olive oil, for searing
• to taste tsp sea salt and black pepper
• 8 slices crusty bread for serving, Portuguese or Italian style

Instructions

1. 1

   Heat olive oil in a large heavy skillet or Dutch oven over medium-high heat. Season pork cubes with salt and pepper.