- 3/4 cup dry white wine (such as vinho verde)
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, peeled and cut in half
- 1 bay leaf
- 1 pound pork loin or tenderloin, cut into 1-inch cubes
- Vegetable oil, as needed for frying
- 2 Yukon Gold potatoes, cut into 1-inch cubes
- 3 teaspoons olive oil
- 1 onion, small diced
- 1 teaspoon minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 Roma tomato, seeded and chopped
- 12 small clams in shell, scrubbed
- 1/4 cup chopped parsley
- 1/4 cup black olives
In large bowl, combine wine, paprika, coriander, salt and pepper, blend well. Add garlic cloves, bay leaf and cubed pork. Turn meat in marinade to coat pieces. Marinate for 30 minutes to 3 hours.
Heat a medium heavy-bottomed pan over medium-high heat. Once hot, add vegetable oil. When it reaches 325° F, add potatoes and fry until golden-brown, about 5 minutes. Drain potatoes and set aside.
Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf.
Heat olive oil in large skillet or Dutch oven over medium-high. Add pork cubes, stirring frequently so it colors quickly and evenly. Transfer with slotted spoon to a bowl.
Add onion and cook for 5 minutes, stirring frequently until onions are soft but not brown. Add garlic and crushed red pepper. Cook until fragrant. Pour reserved marinade into skillet and deglaze, scraping off any fond. Simmer uncovered until marinade is reduced to 1/3 cup, about 5 minutes.
Add pork, tomatoes and clams, hinge-side down. Cover the pan tightly and cook over medium heat for 5 minutes or until clams open. Add fried potatoes, stir and garnish with parsley and olives.