Pork and Clams

Name: Pork and Clams
Prep time: P0Y0M0DT8H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT9H0M0.000S
Yield: 4 main servings or 6 appetizer
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

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Pork and Clams

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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

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.