Cherrystone Clams and Pork in a Saffron Wine Broth

Ingredients

• 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

Directions

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.