I'm cooking at Casa Adora today, making the most of a proper kitchen before me and my two greyhounds head off in the campervan on Monday. We're doing a circular trip around the provinces of Granada and Málaga, so I’m using up what’s in the fridge and treating myself to something a bit special before we hit the road. What started as a light seafood broth turned into a hearty clam pork broth—a rich, comforting bowl layered with flavour and warmth. The carpet shell clams were meant to shine solo, but hunger got the better of me, and a pork chop found its way in. Turns out, it’s a brilliant combination.

I find that a hearty clam pork broth is the perfect way to bridge the gap between the mountains and the sea.

This hearty clam pork broth relies on the juice from the clams to create a deep, savoury base.

What You'll Need

For the broth:

• 1 leek, roughly chopped
• 2 carrots, roughly chopped
• 2 tomatoes, quartered
• 500ml vegetable stock
• 500ml water
• Celery seeds for seasoning (instead of sea salt – they add a lovely savoury depth)

For the main event:

• 300–400g carpet shell clams (or any small clams)
• Sea salt for soaking the clams
• 1 pork chop (about 200–250g)
• Black pepper
• A generous handful of fresh parsley, roughly chopped
• A few sprigs of fresh coriander (optional – use sparingly)
• Extra virgin olive oil for drizzling
• Maize sourdough or any good crusty bread

How to Make This Hearty Clam Pork Broth

First, I soaked the clams in cold water with a good pinch of sea salt for about 20 minutes to help them release any grit. A quick rinse afterwards and they were ready to go.

For the broth, I simmered the leek, carrots, and tomatoes in the vegetable stock and water with a pinch of celery seeds for about 30 minutes. Instead of straining it for clarity, I left the broth as-is—full-bodied and slightly opaque, with all the goodness from the vegetables still in play.

While that was bubbling away, I pan-fried the pork chop in a hot skillet—3 to 4 minutes per side for a good sear, keeping it just pink in the middle. Seasoned with celery seeds and black pepper, then left to rest.

I brought the broth back to a gentle simmer and added the clams. They steamed open in about 5 to 7 minutes—any that didn’t open were tossed. I sliced the pork chop into thin strips and added it to the pot just long enough to warm through.

To serve, I ladled everything into a wide bowl, scattered over fresh parsley and a few torn coriander leaves, and finished with a drizzle of olive oil. The maize sourdough was perfect for soaking up the rich, savoury broth.

The Flexible Chef Notes

This dish is all about improvisation. No clams? Mussels or prawns work beautifully. No pork chop? Try chorizo, or keep it simple with just shellfish. The broth is the star—deep, layered, and satisfying.

Celery seeds add a subtle complexity that regular salt can’t match. If you’re using sea salt instead, go easy—clams bring their own briny punch.

And that surf-and-turf combo? Very Andalusian, very comforting, and just the thing for a Saturday night before hitting the road.

Serves 1 generously or 2 as a lighter meal.

Whether you are eating this in a campervan or a house, this hearty clam and pork broth never fails to satisfy.

Find more pork recipes and food adventures here.

Wonky photos, proper food, genuine adventures — The Flexible Chef.