- 2½ lb. boneless pork tenderloins, sliced crosswise ¼" thick
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. massa de pimentão, or jarred red bell pepper paste, preferably Incopil brand
- 1 cup dry white wine
- 2 bay leaves
- 2 tbsp. lard or unsalted butter
- 2 tbsp. olive oil
- 3 cloves garlic, minced
- 1 large yellow onion, minced
- 2 tsp. tomato paste
- 2½ lb. small clams such as littleneck or Manila, scrubbed
- 1 tbsp. roughly chopped cilantro
- 1 tbsp. roughly chopped parsley
- Lemon wedges, for serving
1. Season pork with salt and pepper in a bowl. Rub with pepper paste; add wine and bay leaves. Cover with plastic wrap; chill overnight.
2. Drain pork, reserving marinade; pat pork dry using paper towels. Melt lard in a 12" skillet over medium-high heat. Working in batches, cook pork, flipping once, until browned, 18–20 minutes. Transfer pork to a plate; set aside. Add oil, garlic, and onion to skillet; cook until golden, 6–8 minutes. Stir in tomato paste, reserved marinade, and 1 ½ cups water; bring to a boil. Return pork to skillet, reduce heat to medium-low and cook, partly covered, until pork is tender, about 30 minutes.
3. Increase heat to high and add the clams. Cook, covered, until the clams open, 8–10 minutes. Remove from heat and discard any unopened clams; stir in cilantro, parsley, salt, and pepper. Transfer to a serving dish; serve with lemon wedges on the side.