One Skillet Portuguese Pork and Clams

1 cup white wine
3 cloves garlic, chopped
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
2 bay leaves
1 pound boneless pork loin, cubed into 1″ pieces
1 tablespoon olive oil
1 onion, sliced
1 pound cooked and diced potatoes
1 (15-ounce) can cannellini beans
1 pinch ground cayenne pepper
18 clams
3 tablespoons chopped fresh parsley, for garnish

In a large glass bowl, mix together the wine, garlic, oregano, salt, pepper, cumin, and bay leaves. Add the pork and toss to coat with the herbs and wine. Cover the bowl and marinate in the refrigerator for at least 2 hours.

Heat the olive oil in a large skillet over medium heat. Add the onion and saute until softened and translucent, about 7 minutes. Reserving the marinade, add the pork to the skillet. Brown the pork stirring frequently, about 5 minutes. Add the potato cubes, reserved marinade, cannellini beans, cayenne pepper, and clams. Continue to cook until the clams open, about 7 minutes. Garnish with the parsley and serve immediately.


Makes 4 servings.