Pork & Clams, Alentejo Style

Although it is from the south of the country, this dish is a great favourite with all Portuguese and, while the idea might sound a little wacky, I guarantee it will become a favourite of yours as well. It is typically cooked in a cataplana – a unique cooking vessel in the form of two copper bowls that are hinged rather like a giant clam shell – which can be used on the stove, in the oven or even in a fire. I invariably make it in a heavy saucepan with a tightly fitting lid. The Portu