Traditional Portuguese Carne de Porco à Alentejana Recipe

Traditional Portuguese carne de porco à Alentejana (Portuguese pork and clams) is a dish from the Alentejo region. It combines tender pork with clams, potatoes, garlic, and spices to create a flavorful and hearty meal.

This is a hearty and flavorful dish that combines pork and clams with a variety of other ingredients.

The dish typically consists of marinated cubes of pork, usually from the neck or shoulder, which are then seasoned with garlic, paprika, and salt. The pork is often marinated for a few hours or overnight to allow the flavors to penetrate the meat.

After marinating, the pork is sautéed in a pan with olive oil until it becomes browned and cooked through. Then, the clams are added to the pan and cooked until they open, releasing their briny juices. This combination of pork and clams creates a unique and delicious flavor profile.

To complete the dish, diced potatoes are usually added and cooked alongside the pork and clams, absorbing the flavors of the sauce. Some variations of the recipe also include chopped onions and coriander for added freshness and complexity.

Carne de Porco à Alentejana is often served with a side of white rice, allowing the rice to soak up the flavorful sauce. It is a popular dish in Portugal, particularly in the Alentejo region, and is enjoyed by locals and visitors alike.


1.5 lbs (700g) pork tenderloin, cut into bite-sized cubes
1 lb (450g) clams, scrubbed and rinsed
1 lb (450g) of potatoes, peeled and cut in cubes
4 cloves of garlic, minced
1 bay leaf1 tablespoon paprika
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Olive oil for cooking
1 cup white wine
Lemon wedges (for serving)



  1. In a large bowl, marinate the pork with minced garlic, paprika, salt, and pepper. Cover the bowl and refrigerate for at least 1 hour or overnight, allowing the flavors to develop.
  2. In a large pot or deep skillet, heat a few tablespoons of olive oil over medium-high heat. Add the marinated pork and cook until it turns golden brown on all sides. Make sure not to overcrowd the pan; you may need to cook the pork in batches. When it’s done, remove the pork and put it aside.
  3. In the same pot, add the diced potatoes and cook until they are golden brown. Remove the potatoes from the pot and set them aside with the pork.
  4. Reduce the heat to medium and add the clams to the pot. Pour in the white wine, cover the pot, and let the clams steam for about 5 minutes or until they open. Please throw out any clams that do not open.
  5. Once the clams are cooked, add the pork and potatoes back to the pot. Stir everything together gently to combine the flavors.
  6. Add the bay leaf, fresh cilantro, and parsley to the pot. If needed, add a bit more salt and pepper to taste.
  7. Reduce the heat to low and simmer the dish for about 10 minutes to allow the flavors to meld together.
  8. Serve the Carne de Porco à Alentejana hot with fresh lemon wedges on the side. It is traditionally enjoyed with crusty bread to soak up the delicious sauce.