- 3 1/2 pounds boneless pork shoulder (Boston butt), cut into 2-inch pieces
- 2 cups dry red wine
- 2 tablespoons minced garlic
- 1 teaspoon dried crushed red pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 8-ounce cans tomato sauce
- 18 uncooked large shrimp, peeled, deveined
- 12 fresh littleneck clams in shells, scrubbed
- 1/3 cup Kalamata olives
- 1/4 cup chopped fresh parsley
- Black brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets.
- Combine first 4 ingredients in large bowl. Cover and refrigerate overnight.
- Transfer pork and marinade to heavy large saucepan. Add paprika and 1 teaspoon salt. Bring mixture to boil. Reduce heat, cover and simmer until pork is tender, about 1 hour 30 minutes. (Pork can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
- Add tomato sauce, shrimp and clams to pork. Cover and boil until shrimp are cooked through and clams open, about 10 minutes. Discard any clams that do not open.
- Transfer stew to large bowl. Garnish with olives and parsley and serve.