I had this dish at a long-gone Portugese restaurant on South Second Street in San Jose several years ago and have enjoyed preparing it ever since. It is very simple and my favorite food critic states it is very good.
I just had this dish again and decided to bring it up from the lost folds of the blog.
INGREDIENTS
2 tablespoons olive oil
2 Pork sirloin chops, boneless and cut into 1/2 inch cubes
1 teaspoon chopped fresh sage or 1/2 teaspoon dried
1/2 teaspoon ground, dried rosemary
2 cans (6 ounce) chopped clams
2 medium potatoes, peeled and cut into 1/2 inch cubes
1 tablespoon chopped flat leaf parsley for garnish
METHOD
In a 1 quart sauce pan over medium-high heat, warm the olive oil and then add and brown the cubes of pork, stirring often until browned on all sides. Add the spices during the browning. Add the two cans of chopped clams, juice and all, then the potatoes, stirring well. Lower the heat to medium and simmer for about 15 minutes until the potatoes are soft.
Divide among two to three serving dishes and garnish with the parsley. Serve with steamed green vegetables, a mixed green salad and a chilled bottle of Guglielmo Pinot Grigio
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