Porco a Alentejana

Ingredients

300 milliliters white wine
3 cloves garlic, finely chopped
1 tsp paprika
1 clove
1 bay leaf
salt & pepper
450 grams loin of pork, cut into 1 inch cubes
450 grams leg of pork cut the same way
110 grams lard (or 2-4 Tb butter)
1 tsp concentrated tomato paste (or 1 sun-dried tomato, soaked, mashed)
2 Tb olive oil
1 large onion, finely chopped
2 sprigs parsley, chopped
675 grams (1 1/2 lb) cockles (Long Island littleneck clams, or any small clams)

Instructions

Marinate the meat 4-5 hours. Drain meat, reserving marinade, & fry gently in lard until golden brown all over. Strain the marinade & add to pan. Cover & boil with the meat until it is very tender and the sauce is reduced by half. Meanwhile, make another sauce with the tomato paste, oil, onion, parsley, salt & pepper, simmering it on low heat for 6-8 minutes. Add the cockles & simmer until they open (discard any that do not open). Shake the pan & transger contents to the top of the meat. Cover. Simmer gently for 3 mins & serve in same pan.