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Cherrystone Clams and Pork in a Saffron Wine Broth Recipe

Cherrystone Clams and Pork in a Saffron Wine Broth

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Average Rating:

Total Reviews: 3

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  • on August 05, 2011

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    This was really delicious and SIMPLE to make!

    I did not have celery - so used celery seed instead. Also substituted Peppadew Mild Red Peppers for red pepper and added some crushed red pepper to the pork while it was browning.

    I did not think that there was enough broth (we like to slurp and dunk bread so I added an additional cup of chicken stock.

    YUM! Probably better suited for a cold winter day - but still made it in the middle of summer because it sounded so good!

    Thanks Emeril!

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  • on November 14, 2005

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    My first time making cherrystone clams; they're a little too big and chewy for my taste. Apart from that, the flavor of the broth was lacking something, and the pork probably should have been seasoned separately before adding the other ingredients. Would not make this again.

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  • on September 18, 2005

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    I love this recipe. Be careful on the wine, too much wine may ruin it.

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