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Ingredients

• 3 large red bell peppers, fire roasted, seeded, peeled, and cut into 2-inch [5-cm] strips
• 1 tablespoon [15 mL] sea salt or kosher salt
• 2 large garlic cloves, chopped
• ¼ cup [60 mL] olive oil
• 1½ pounds [675 g] boneless pork loin or shoulder, cut into ½-inch [1-cm] cubes
• Salt and pepper to taste
• 3 garlic cloves, minced
• ¼ cup [60 mL] massa de pimentão (see above)
• 1 cup [240 mL] fruity, dry white wine
• 1 bay leaf
• 1 tablespoon [15 mL] cilantro stems, chopped
• ½ teaspoon [3 mL] black pepper
• 3 tablespoons [45 mL] bacon fat, lard, or olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1½ tablespoons [25 mL] tomato paste
• 24 small or 16 medium littleneck clams, scrubbed and purged (see Chef Notes)
• Salt and pepper to taste
• Sprigs of cilantro, for garnish
• Crusty country bread, for service

Description

Despite The Unusual Sounding Combination Of Pork With Clams, This Is A Very Famous Portuguese Dish. It Requires An Overnight Marination Of The Pork In White Wine, Bay, Garlic, And A Pepper Paste Called Massa De Pimentão. The Pepper Paste Itself Req

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