Food Network: Pork and Clams

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Pork and Clams
Recipe courtesy Emeril Lagasse, 2000

Ingredients
6 medium cloves garlic, peeled
2 teaspoons sea salt
2 teaspoons crushed red pepper
1 tablespoon Spanish paprika
1 cup Portuguese or good olive oil
1 1/2 pounds bones pork loin, trimmed and cut into 1/2-inch cubes
1 cup small diced onions
2 cups dry white wine
100 cockles or small littleneck clams in the shell, scrubbed and purged
Sea salt, to taste
1 loaf crusty bread

1/4 cup finely chopped fresh parsley leaves

Directions
In a small food processor, combine garlic, salt,
pepper flakes and paprika. Process until smooth. Add 1/2 cup of the oil and
process until smooth. In a glass mixing bowl, toss the meat with the pureed
mixture. Cover with plastic wrap and place in the refrigerator, marinate at least
8 hours, overnight is preferred. In a cataplana (or a large saute pan with a lid),
over medium heat, add the remaining 1/2 cup of oil. When the oil is hot, add the
onions. Season with salt. Saute for 2 minutes. Add the pork and saute for 4
minutes. Add the wine and bring to a simmer. Add the clams, and season with
salt. Cover and cook for 15 to 20 minutes, turning the pan over occasionally.
Remove from the heat and leave covered for 5 minutes. Remove any shells that do
not open. Stir in the parsley. Serve in individual serving bowls with crusty

bread.