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Clam-spiking, Portuguese style

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Clam-spiking, Portuguese style

Hans | Sep 15, 2003 02:25 PM

Had an incredible dish in a Portuguese restaurant once, which consisted of cubed pork, cubed potatoes, and clams sitting atop in half-shells (like with paella).

Yesterday, at a festival, had a couple of "bifanas", Portuguese pork-strip sandwiches. Both were good, but one in particular had an exotic taste to it, highly reminiscent of that restaurant dish. So it got me to wondering whether the meat might be marinated in Clamato or something?

Will go looking for specific recipes, but does anyone know off hand? Is clam-juice (or something similar) a staple of Portuguese cooking, by any chance? Does it come bottled for use like those anchovy-extracts popular with Asians?

Also, if anyone knows further details (name) of that restaurant dish, I'd be most appreciative. I'm googling on "Portuguese...pork...clam...potato..." atm.

Thanks!

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