|2 tbsp||olive oil|
|454 g||Kurobuta pork ribeye — sliced|
|227 g||chorizo — sliced|
|3/4 cup||shallots — sliced|
|2||fresno chillies — sliced|
|2||garlic cloves — finely chopped|
|2||red bell pepper — sliced|
|salt and freshly ground black pepper|
|2 cup||cherry tomatoes|
|2 cup||white wine|
|1 cup||tomato purée|
|454 g||littleneck clams|
|3/4 cup||fish stock|
|1 tbsp||freshly chopped thyme|
|227 g||baby potatoes|
Pour olive oil into a large pot and brown pork. Remove pork from pot when done and add chorizo to the same pot. Brown and then remove from the pot.
Add shallots and fry until soft, then add chillies, garlic and red peppers. Season with salt and pepper, and then add the cherry tomatoes.
Pour in white wine and tomato purée. Stir and cook until reduce (about five minutes).
Add clams, fish stock and herbs. Bring to a simmer with the lid on.
Once simmering, add cooked pork and chorizo, baby potatoes and butter.
Stir well and then cook until clams are open and potatoes are soft. Serve.