Pork and Clams
- Yield: 4 main servings or 6 appetizer
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1388
- Total Fat
- 81
- Saturated Fat
- 16
- Carbohydrates
- 64
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 78
- Cholesterol
- 175
- Sodium
- 1937
- Total: 9 hr
- Prep: 8 hr 30 min
- Cook: 30 min
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 boned 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, to marinate at least 8 hours, overnight if possible. 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, shaking the pan 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.