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Pork and clams

By Nathan N on 7th Sep, 2014

Pork and clams


  1. Preheat oven to 200C and brown pork fillet in ovenproof pan then finish off in the oven.
  2. Once pork is in the oven, lightly poach fennel.
  3. Lightly fry chorizo and remove from pan leaving the oil to fry onion, chilli and garlic till soft (add a splash of olive oil if needed).
  4. Add white wine and reduce for 5 mins.
  5. Rinse clams and add with fish stock to onion etc, cover and steam till clams open.
  6. Taste Broth and season as needed.
  7. To serve, start with pork fillet sliced in medallions, pour over clams and broth. sprinkle with chorizo, dress with fennel and parsley.
  8. Serve immediately.   

Recipe Notes

  • Serve with a Vinho Verde from Portugal.
  • Other cuts of boneless pork can work instead of fillet, but perhaps not belly. 
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