Clams and pork belly (member recipe!)

Sea Forager CSF member Daniel Agostinelli shares this sumptuous clam stew recipe - dig in!

Ingredients

  • 1-2 lb pork belly, cut into ~1 inch strips

  • 2 lb clams

  • 1 medium white onion, roughly chopped

  • 5 garlic cloves, whole but smashed

  • 2 garlic cloves, thinly sliced

  • 2 carrots, roughly chopped

  • 1-2 bay leaves

  • 2 whole dried chipotle

  • 1-2 tablespoons smoked paprika (adjust to taste)

  • 2-3 teaspoons dried oregano

  • 1 cup canned or fresh tomatoes, seeds removed and pureed

  • 1 cup stock (anything mild - chicken, vegetable, chickpea, etc.)

  • 1.5 cups dry white wine

  • 1-2 medium potatoes, cut into wedges

  • 2-3 tablespoons lemon juice

  • 2 tablespoons olive oil

Steps

3+ hours before serving: braise the pork belly

  1. Fry the pieces of pork belly in a tablespoon of olive oil until lightly browned

  2. Add the whole smashed garlic cloves, chopped onion, carrots, bay leaf, paprika, oregano, and dried chipotle into the same pan and cook for a few minutes until the onion starts to soften

  3. Season with a generous pinch of salt

  4. Add half the white wine (i.e. 2/3 cup) and continue cooking for a minute

  5. Add the pureed tomatoes and stock

  6. If the pork is not fully submerged, top up with hot water

  7. Cover the pot and leave it to braise on a low heat for at least 3 hours, or until the pork is extremely tender

~20 minutes before serving: cook the clams and potatoes

  1. Taste for seasoning and adjust salt and paprika as desired

  2. Add the sliced potato and cook until fork tender. At this point leave the the lid off to allow the broth to reduce down to slightly thicker than you’d like, or add some hot water if the liquid had all evaporated (we’ll add more liquid at the end)

  3. In a separate pan, heat the sliced garlic in the remaining tablespoon of olive oil

  4. Add the clams and remaining 2/3 cup wine, and close the lid so the clams can steam

  5. Once the clams are mostly opened, add them, along with the liquid, to the pot with the pork. Cook for a few minutes with the lid off, allowing the liquid to reduce to the desired consistency

  6. Remove and discard carrots and bay leaves (or optionally feel free to leave them)

  7. Stir through the fresh lemon juice to taste immediately before serving with fresh bread and additional lemon wedges if desired

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