Pork Alentejana

Ingredients:

1 1/2 cups dry white wine 1 teaspoon paprika 2 1/2 teaspoons salt 1/4 teaspoon black pepper 2 cloves garlic, peeled and cut in half 1 bay leaf 2 pounds pork loin, cut into 1 inch cubes  3 teaspoons olive oil, divided 2 onions, peeled and thinly sliced 2 teaspoons finely chopped garlic 2 tomatoes - peeled, seeded and chopped 1/4 teaspoon crushed red pepper flakes 24 small clams in shell, scrubbed 1/4 cup chopped fresh parsley   Directions   Directions: 1. In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally. 2. Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl. 3. Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside. 4. In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes. 5. Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.