Clam Chowder with Eel

Rinse short pieces of eel and dry with paper towels. Season with salt and about 2 tablespoons red wine vinegar.

Rinse the potatoes, peel and cut into cubes 2 cm (approximately 1 inch) wide. Cut the pork into equally sized cubes.

Peel, halve and slice the onion. Peel garlic and chop finely.

In a Dutch oven, heat 4 tablespoons oil and melt the butter in oil. Cook pork and potatoes in portions while stirring.

Add onions and garlic and cook briefly. Mix everything thoroughly and strongly season with salt and pepper. Pour in fish stock, cover and cook over low heat for about 30 minutes.

Skin the tomatoes and chop finely. Rinse the clams, sort and discard open clams.

After about 30 minutes, heat the remaining 2 tablespoons of oil in a pan. Cook the pieces of eel while stirring vigorously. Place in the pot and stir in the red wine and the tomato. Cover and cook about 10 minutes over medium heat.

Add the olives and the clams. Cover and continue to cook until the clams have opened (about 10 minutes). Throw away any clams that still have not opened.