Pork and Clams

Name: Pork and Clams
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

12 ingredients

17 steps

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.
2

Process until smooth.
3

Add 1/2 cup of the oil and process until smooth.
4

In a glass mixing bowl, toss the meat with the pureed mixture.
5

Cover with plastic wrap and place in the refrigerator, to marinate at least 8 hours, overnight if possible.
6

In a cataplana (or a large saute pan with a lid), over medium heat, add the remaining 1/2 cup of oil.
7

When the oil is hot, add the onions.
8

Season with salt.
9

Saute for 2 minutes.
10

Add the pork and saute for 4 minutes.
11

Add the wine and bring to a simmer.
12

Add the clams, and season with salt.
13

Cover and cook for 15 to 20 minutes, shaking the pan occasionally.
14

Remove from the heat and leave covered for 5 minutes.
15

Remove any shells that do not open.
16

Stir in the parsley.
17

Serve in individual serving bowls with crusty bread.