Portuguese-Style Pork and Clams with Chorizo and Fried Potatoes

• 2 tablespoons pork fat (from the confit)
• 1 1/4 pounds pork confit (see pages 213214), cut into 1-inch cubes
• Fried potatoes (recipe follows)
• 2 tablespoons extra-virgin olive oil
• 3/4 pound fresh Mexican chorizo, casings removed
• 1/2 cup sliced shallots
• 1 tablespoon thyme leaves
• 3 pounds Manila clams, well scrubbed
• Roasted tomatoes (recipe follows)
• 1 1/2 cups vermouth
• 1 cup chicken stock
• 4 tablespoons unsalted butter, cut into pieces
• 2 tablespoons minced garlic
• 1/4 cup chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds Yukon Gold potatoes
• 1/4 cup extra-virgin olive oil
• 1 head garlic, cut in half horizontally and smashed
• 2 bay leaves
• 6 sprigs thyme, plus 2 teaspoons fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 6 Roma or other roasting tomatoes
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons thyme leaves
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 200F.
2. Heat a large saute pan over high heat for 2 minutes.
3. Swirl in the pork fat and wait 1 minute.
4. Taste a piece of the pork confit to see if it needs more seasoning.
5. Season with salt and pepper, if necessary.
6. Place the pork confit in the pan, being careful not to crowd it.
7. (You may need to do this in two pans or two batches.)
8. Sear the pork 4 to 5 minutes on the first side.
9. When the first side is nicely caramelized, turn the pork cubes over, and brown them on all sides.
10. Stir in the fried potatoes, heat them through, and coat them well with the pork fat.
11. Transfer the pan to the oven to keep it warm.
12. Heat a Dutch oven over high heat for 2 minutes.
13. Swirl in the olive oil and wait 1 minute.
14. Crumble the chorizo into the pan, and saute about 4 minutes, until the sausage is crisped on one side but not fully cooked.
15. Add the shallots and thyme, stirring to coat them with the chorizo oil.
16. Add the clams and the roasted tomatoes, stirring for about 2 minutes to combine all the ingredients and coat the clams.
17. Pour in the vermouth and cover the pan.
18. Let the clams steam a few minutes, until they open.
19. Remove the lid and add the stock.
20. Discard any unopened clams.
21. Bring to a simmer, stirring well to combine the flavors, and swirl in the butter.
22. Taste for seasoning.
23. Spoon the clams and chorizo into a large, warm, shallow bowl.
24. Meanwhile, take the pork out of the oven and return it to the stove, over medium heat.
25. Add the garlic and stir well, so that it coats the meat and potatoes.
26. After a minute or two, when the garlic is translucent and just starting to color, stir in the parsley.
27. Arrange the pork and potatoes over the clams and chorizo.
28. Serve with a large serving spoon and lots of crusty bread.
29. If you are feeling over the top, a bowl of aioli would really gild the lily (see page 148).
30. Preheat the oven to 400F.
31. Place the potatoes in a roasting pan, and toss well with 2 tablespoons olive oil, the garlic, bay leaves, thyme sprigs, and 1 heaping teaspoon salt.
32. Cover tightly with aluminum foil, and roast the potatoes about 50 minutes, until theyre tender.
33. (The time will really depend on size, age, and variety of potatoes.)
34. When the potatoes have cooled, peel them, discard the bay leaves and thyme, and crumble the potatoes into chunky pieces with your hands.
35. Heat a large saute pan over high heat for 2 minutes.
36. (To get the potatoes nicely browned and crisp, dont overcrowd them.
37. You may have to use two pans or brown them in batches.)
38. Swirl in the remaining 2 tablespoons olive oil and wait 1 more minute.
39. Add the crumbled potatoes, and season with the thyme leaves, salt, and pepper.
40. Saute the potatoes until they are crispy on one side.
41. (Dont try to move them or turn them if they are stuck to the pan; they will eventually release themselves, just be patient.)
42. After about 8 minutes, when theyve browned nicely on the first side, stir them to let them color on all sides.
43. Serve immediately, or set aside on a baking sheet.
44. Preheat the oven to 400F.
45. Slice the tomatoes in half lengthwise, toss them with the olive oil, thyme, 1 teaspoon salt, and a pinch of pepper.
46. Place the tomatoes, cut side down, on a baking sheet, and roast in the oven 30 to 40 minutes, until their skins blister and shrivel.
47. When the tomatoes have cooled, pull off their skins and crush them gently with your hands.
48. This is one of the more involved recipes in this book, but if you plan ahead and prep well, its actually simple the evening of the dinner.
49. Confit the pork a day or two in advance (remember, it will need to sit in the brine for 2 days before that!).
50. Roast the tomatoes and potatoes in the morning, and then, closer to dinnertime, fry the potatoes and set them aside.
51. The sauteing of the pork and steaming of the clams should be done at the last minute.

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Taken from www.epicurious.com/recipes/food/views/portuguese-style-pork-and-clams-with-chorizo-and-fried-potatoes-391049 (may not work)