PORTUGUESE-STYLE PORK AND CLAMS
Serves 6-8

PRODUCE
☐ Garlic: 2 heads
☐ Shallot: 1 large
☐ Gold-fleshed potatoes (any size): 1 1/2 pounds
☐ Bay leaves: 2 (dried bay leaves are also OK)
☐ Parsley: 1 bunch (flat leaf or curly, your choice)
☐ Thyme: 1 bunch (at least 12 sprigs)

DAIRY
☐ Butter: 4 tablespoons

DRY GOODS
☐ Canned whole San Marzano tomatoes: 1 15-ounce can
☐ Stock (chicken, pork or fish) or dashi: 1 cup (or use 1/2 cup clam juice + 1/2 cup water)
☐ Olive oil: 1/2 cup
☐ Spice blend (cumin, paprika, fennel and cayenne, or a similar blend): 3 tablespoons
☐ Kosher salt: to taste
☐ Freshly ground black pepper: to taste

LIQUOR
☐ Dry vermouth: 1 1/2 cups

MEAT
☐ Pork shoulder: 2-3 pounds boneless, or 4-5 pounds bone-in (you will have leftover pork. This is a good thing)
☐ Fresh chorizo (soft): 12 ounces (if hard cured chorizo is the only type available, use 4-6 ounces)

SEAFOOD
Manila or savory clams: 3 pounds

EQUIPMENT
☐ Large dutch oven or a roasting pan for the pork shoulder
☐ Baking dish or casserole for the tomatoes
☐ Baking dish or sheet tray for the potatoes (plus aluminum foil if you use it)
☐ Large dutch oven or stock pot for the finished clam dish (can use the same one from the pork shoulder)