Thaw frozen chopped clams in fridge overnight. In ziplock bag, add wine, lime juice, smoked paprika, other spices, garlic, sesame oil, add chunked meat, shake and marinade overnight in fridge.

In dutch oven, heat sesame oil to smoking and add dried marinaded chunked meat, stir, brown and crust the meat, about 10 minutes. Thaw the frozen roasted pureed tomatoes.

Add the leftover marinade to the crusted meat, add clam juice, a cup of chicken or mushroom broth, the roasted tomatoes, the onion, the olives, simmer 3 hours in dutch oven, lid on. Stir regularly.

Taste. When sauce tastes perfect and meat is fork tender, add clams or mushrooms and chopped spinach, simmer till clam or mushroom is tender, about 7 minutes. Taste. Serve with french fries and bread.

Heat peanut oil to 350F degrees. Scrub and cut fresh unpeeled yukon potatoes into 1/2” french fries, rinse off the starch, dry in towel. Put fries in hot oil at the same time when you add chopped clams to the pork-garlic-onion-tomato-olive mix.

Fry 10 minutes, lift fries out of oil, drain, increase oil temperature to 375F, crisp the french fries (about 2 more minutes), drain, sprinkle with smoked paprika powder, serve. Filter and reuse oil. Your net use of oil is probably no more than two tablespoons.

Bake fresh sour dough rolls. Serve warm on the side for dipping in the pork and clam sauce.