Introduction
Hey friends! If you’re looking for a dinner that feels like a warm hug and tastes like the coast of Portugal, you’re in for a treat. This Pork Stew with Clams and Mussels is seriously next-level. It’s rich, savory, a little briny, and packed with layers of flavor thanks to the garlic, lemon zest, fresh herbs, and red pepper sauce. Plus, you get that satisfying mix of tender pork and juicy shellfish all in one cozy pot. It’s perfect for sharing with people you love, preferably with crusty garlic bread and a glass of wine in hand. Let’s make magic in a pot, shall we?
Detailed Ingredients
Here’s everything you’ll need 🛒✨
🥩 For the Stew:
- 6 tbsp (¼ cup + 2 tbsp) extra virgin olive oil, divided
- 5 lbs boneless pork butt, trimmed & cubed 🐖
- Kosher salt, to taste 🧂
- 1½ large onions, finely chopped 🧅 (divided)
- 6 garlic cloves, minced 🧄 (divided)
- 2¼ cups dry white wine 🍷
- 1½ tbsp tomato paste 🍅
- 2¼ cups water 💧
- Zest of 2 lemons 🍋
- 3 bay leaves 🍃
- 4 sprigs fresh thyme 🌿
- 2 tsp sweet paprika 🌶️
- 1½ lbs kale, chopped 🥬
- 5 lbs clams and mussels (or just clams), cleaned 🐚
- ⅓ cup chopped fresh cilantro 🌿
- Fresh ground black pepper, to taste
🔥 For the Red Pepper Sauce:
- One 7.4-oz jar roasted red peppers, drained
- 1 large garlic clove, minced
- Pinch kosher salt 🧂
- Pinch cayenne pepper 🌶️
🥖 For the Garlic Toasts:
- 1 whole baguette, sliced
- 2 tbsp extra virgin olive oil
- 1 large garlic clove, minced
Direction
- In a large enameled casserole dish, heat ¼ cup olive oil. Sear pork in 3 batches until browned (about 5 mins each). Remove and season with salt.
- Add 1 chopped onion + 5 garlic cloves to the same dish and sauté until soft (5 mins).
- Pour in the wine and let it reduce by a third. Then stir in tomato paste, water, lemon zest, bay leaves, thyme, paprika, and a pinch of salt.
- Return pork (and juices) to the pot. Cover and simmer on low for 1½ hours until tender. Skim off any fat.
- In a blender, blitz the roasted peppers, 1 garlic clove, salt, and cayenne into a smooth sauce.
- Preheat oven to 325°F. Brush baguette slices with olive oil + garlic, then toast until golden.
- Add kale to stew, a handful at a time. Stir in ½ cup red pepper sauce, season with black pepper, and keep warm.
- In a separate pan, heat 2 tbsp olive oil. Sauté remaining onion + 1 garlic clove until soft (8 mins), then add clams/mussels + rest of red pepper sauce. Cover and cook until shells open (about 4 mins).
- Add shellfish and all their juices to the stew. Stir gently.
- Serve hot, garnished with chopped cilantro and those toasty garlic baguettes on the side.
My Story
This recipe takes me straight back to a dreamy fall trip I took to Lisbon a few years ago. I wandered into this tiny oceanside tavern with zero expectations, and boom—one spoonful of pork and clams stew and I was hooked. It was cozy, tangy, a little spicy, and SO soulful. When I got back to the States, I knew I had to recreate it with my own twist. I played around with kale, fresh herbs, and that dreamy red pepper sauce—and this version was born. It’s my go-to when I want to impress guests or just warm up on a chilly night. I promise, your kitchen will smell amazing and your taste buds will thank you.
FAQ
Can I make this ahead of time?
Absolutely! Make the pork stew portion the day before—just add the clams/mussels when you’re ready to serve.
What if I can’t find mussels or clams?
You can swap in shrimp or just stick with pork—still delicious!
Is this dish spicy?
It has a mild kick from cayenne, but you can totally adjust to taste.
Can I freeze leftovers?
Freeze the pork stew (without the shellfish) for up to 2 months. Add fresh clams/mussels when reheating.
What wine pairs well with this?
A crisp dry white like Albariño or Sauvignon Blanc complements the flavors beautifully.
Suggestions
- Swap kale for Swiss chard if you prefer a milder green.
- Add potatoes for extra heartiness.
- Serve with aioli for a fun flavor boost on the garlic toast.
- Toss in a handful of cherry tomatoes for a burst of freshness.
- Use smoked paprika instead of sweet for a deeper, smokier flavor.
Conclusion
There’s something incredibly special about this Pork Stew with Clams and Mussels—it’s like a bowl full of stories and soul. The balance of rich pork, ocean-bright shellfish, and vibrant herbs creates a dish that feels both rustic and elegant. It’s perfect for slow weekends, cozy dinner parties, or when you just need a little comfort food with flair. I love how the red pepper sauce ties it all together, and that garlicky toast? Pure gold. Whether you’re a stew veteran or trying something new, this recipe is a keeper. Invite your favorite people over, pour some wine, and let this become a memory-maker in your own kitchen.
Written with love by Sarah Cooper 💛
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