Photo: Cherrystone Clams and Pork in a Saffron Wine Broth Recipe
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.
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By gmustoe_7167552
Westford, MA
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!
By blisterfoot999_...
NY, NY
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.
By charly.cordero_...
fort worth, TX
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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