Portugal Expert®
April , 2024
Carne de porco à alentejana, or pork with clams, is a typical dish of Portuguese cuisine, more specifically from the Algarve region.
The first name is the most common throughout Portugal, while the second is the name used in Alentejo itself. It is prepared with clams, pork, paprika, bay leaves, wine and garlic, among other possible seasonings.
The meat is marinated in garlic wine (paprika, bay leaves, wine and garlic) for a few hours, and then fried. The meat is fried and in the final stage the clams are mixed in and the dish is finished in 3 minutes to maintain the freshness of the clams.
The dish can also be sprinkled with coriander and accompanied by diced fries, lemon and pickles. It is one of the most popular dishes in Portuguese cuisine and can be found in restaurants all over the country.
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