Pork and Clams (Emeril Lagasse) |
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Prep Time: 510 Minutes Cook Time: 30 Minutes |
Ready In: 540 Minutes Servings: 4 |
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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:
1. 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.
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