Porco à Alentejana

Following our wild foraging on Tuesday night, our razor clams (plus a couple of carpet clams and a dobbing cockle) have been bubbling away nicely and purging themselves in my Heath Robinson-esque seawater chiller-come-aerator contraption.

Today then is the day to finally cook them up, although my long-anticipated ‘Spagetti Vongole’ has since been ‘uslurped’ by a seafood delicacy called ‘Carne de Porco à Alentejana’ (Pork with clams). Seems it is one of the most traditional and popular pork dishes of Portuguese cuisine - and so a Hugh Fearnley Whittingstall recipe is the plan tonight for MrsB and I.