Portuguese Aviz Pork with Clams
Any type of lean pork can be used. Use the smallest clams you can find – cherrystones or even smaller. The Portuguese marinate their meat for at least two days, but marinating overnight is sufficient for a spicy flavor.
1 (2 pound) pork loin, cut into 1-inch squares
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons paprika
Dry white table wine
2 cloves pressed garlic
2 bay ...