There is an interesting story behind this dish. This dish originated in Algarve and not Alentejo. As the story goes, Alentejo had the best pork meat in the country, the pigs were raised on an a corn diet. In Algarve, the pigs were raised on fish leftovers and flour specifically made for the swine, where fish bones were incorporated in the milling process. That gave the pork meat a “fishy” flavour which was a dead giveaway as to where the the meat came from. One restaurant chef had the idea of incorporating clams when cooking the pork to mask the fishy taste the meat already had. People assumed the Alentejo style dish was made with Alentejo pork.