Pork With Clams (Lombo De Porco Com Ameijoas)

80 mins (prep 5, cooking 75)
15 ingredients
4 servings
This is only second in popularity in Portugal to Bacalhau, the national dish. The dish originates from the Alentejo, the garden of Portugal where I was lucky to live for a while. Make the pepper paste and marinate the pork overnight. Cooking is easy.

Categories:  main-dish , seafood , meat , pork , <-4-hours , one-dish-meal , time-to-make ,
Share on Newzsocial



Serving Size (366.99 g)
Servings 4
Amount per Serving
Calories 452.08 Calories from Fat 157.5
% Daily Value *
Total Fat 17.5g 107.69%
Saturated Fat 2.52g 50.36%
Trans Fat 0.04g %
Cholesterol 68.04mg 90.72%
Sodium 1393.67mg 232.28%
Total Carbohydrate 22.13g 29.51%
Dietary Fiber 1.83 g 29.32%
Sugars 3.27 g %
Protein 34.56g 276.45%
Vitamin A 2540.3IU% Vitamin C 73.68mg%
Calcium 103.57mg% Iron 4.3mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
boneless pork loin, red pepper paste, bacon fat, large