Cherrystone Clams and Pork in a Saffron Wine Broth
- 1 tablespoon olive oil
- 1 pound ground pork
- 1/2 cup chopped onions
- 1/4 cup chopped celery
- 1/4 cup chopped red bell pepper
- 3/4 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 8 turns freshly ground black pepper
- 2 tablespoons minced garlic
- Pinch saffron
- 24 cherrystone clams, scrubbed
- 1 cup white wine
- 1/4 cup chopped fresh cilantro leaves
- Crusty bread, for serving
- Cilantro sprigs, for garnish
Heat the oil in a large skillet over high heat and brown the pork, stirring occasionally, for about 3 minutes. Stir in the onions, celery, bell pepper, salt, crushed red pepper, and black pepper. Cook for 2 minutes. Add the garlic and cook for 1 minute. Add the saffron and stir. Add the clams, wine, and cilantro. Cover the skillet and cook over high heat until all the clams are open, about 5 minutes. Remove from the heat.
To serve, divide the clams and broth among 4 shallow bowls, allowing about 6 clams for each serving, and serve with crusty bread. Garnish with fresh cilantro sprigs, if desired.
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