Pork with Clams and Chorizo in a Tomato Sauce

August 31, 2019

This article was written for Annabel & Grace, which is now part of Rest Less.

Pork with clams and chorizo

Course: MainDifficulty: Easy



We enjoyed this one pot wonder for lunch last Sunday. We sat outside in the garden and cracked open a bottle of rose to go with it. Oh yes, and I served it with a bowl of white rice. This combo of pork with clams and chorizo is a great one – especially with the tomato sauce base. It is simple and simply delicious.


  • 2 large shallots, diced

  • 150ml olive oil

  • Tin chopped tomatoes

  • Tsp red wine vinegar

  • 100ml white wine

  • Handful coriander, chopped

  • 100g chorizo, thickly sliced

  • Pork tenderloin, thickly sliced

  • White clams, one vacuum pack from frozen section in supermarket

  • Clove garlic, finely chopped


  • In a dry frying pan, cook the chorizo and pork until caramelised and just cooked – about 10 mins.
  • Gently fry the shallots in 50ml oil in a large pan until they are translucent.
  • Add the tomatoes, garlic, wine and vinegar and bring up to the boil.
  • Add chorizo and pork and stir. Then the clams. Put a lid on and simmer for five mins.
  • Decant into a warmed serving bowl and sprinkle with coriander.

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