This dish has become widely known
all over my country. The clams and
pork make an unusual but rich and
exciting combination, and foreign
visitors to Portugal find it very
appetizing. The shellfish should be
bought still alive or frozen, being
opened in the prepared sauce. Keep
the shells, as they give the dish
its exotic appearance. If the clams
are bought already cooked, you miss
out on this but the recipe can
still be attempted quite
successfully.
