This Pork and Clam Dish Originated
in the Alentejo Region of Portugal,
Where Pork is Served Almost Daily.
To Prepare Clams in Shells for
Cooking: Thaw Clams If Frozen.
Cover Clams with Salted Water (3
Tbsp to 8 Cups Water); Let Stand 15
Minutes. Repeat This Process Twice.
Posted for Zwt5! Marinating Time
Not Included in Prep Time. From
Classic International Recipes.