2 lb. boneless pork butt, cut in 1" cubes
1 1/2 c. dry white wine
2 cloves garlic, minced
4 tsp. paprika
2 bay leaves
1/4 c. olive oil or cooking oil
2 med. onions, thinly sliced
1/4 c. chopped pimento
2 lb. clams in the shell

Place pork cubes in large bowl. Combine wine, garlic, paprika, 1 teaspoon salt, dash pepper and bay leaves. Pour over meat cubes. Cover. Marinate for 2 hours at room temperature, or overnight in the refrigerator, stirring occasionally. Drain pork well, reserving marinade. Pat meat dry with paper towel.

In skillet brown pork in 2 tablespoons of the oil. Add reserved marinade; simmer over medium heat about 45 minutes or until liquid is almost evaporated. Skim and discard fat and bay leaves.

Meanwhile, in Dutch oven cook onion and pimento in the remaining 2 tablespoons of oil until tender, but not brown. Add the clams, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Cover and cook 5 minutes. Add hot pork. Heat through.