Portuguese Stew – my own little twist

This is something I have never made before.  I had some leftovers in the fridge that needed to be used up.  1 pork tenderloin, some partially cooked bacon pieces and some chopped clams, I took the sausage out of the freezer.  Here it goes…

  • 1 tablespoons extra virgin olive oil
  • 6 slices bacon, cut (by scissors) into 1/4-inch pieces (scissors) (remove 1/2 of grease)
  • 1 small/medium chopped yellow onion
  • 1 celery stick
  • 2 cloves garlic, coarsely chopped (okay I used 4 cloves of garlic)
  • 2 large hot sausage link – removed from casing
  • 1 pork tenderloin (3/4 lb), cut into 1/4-inch dice
  • 2 teaspoons sweet paprika
  • 1/2-3/4 cup clam juice
  • 1 cube chicken bouillon
  • 1 lb chopped clams
  • 7-8 new potatoes cut into quarters (I used red and golden)
  • 3/4 tsp red pepper
  • 1/4 cup knob creek whiskey
  • salt and pepper to taste

Heat oil in a large skillet, add bacon and cook until done.   Add onion, garlic and cook for 1-2 minutes.  Add sausage and pork and cook until done about 5-7 minutes (add whiskey), when meat is cooked and whiskey has evaporated a little, add paprika, red pepper and salt & pepper, stir thoroughly.  Add clams,  juice and potatoes,  and cook until potatoes are tender.  Add about 1 1/2 tbsp of a rue to thicken.  (Rue is 1 tbsp butter and 1-2 tbsp of flour stirred and melted together until smooth).  Serve it into a bowl and eat!  Hope you enjoy my version, it’s what I had on the boat and so it is what I cooked!

I wish I had some bread, cause it’s yummmyyyy!!!

Hope you enjoy it!

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3 Responses

  1. Doug says:

    Mmm, carbs…

  2. Doug says:

    Mmm, carbs… and bacon.

  3. Heather Alsobrook says:

    Carbs? Only a few small potatoes and a Tbsp of flour… what else? The Whiskey? Not too many there I think…

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