Pork And Clams II

Recipe Ingredients

6		Garlic cloves - peeled (medium)
2 teaspoons	10ml	Sea salt
2 teaspoons	10ml	Crushed red pepper
1 tablespoon	15ml	Spanish paprika
1 cup	237ml	Portuguese or good olive oil
1 1/2 lbs	681g / 24oz	Boned pork loin - trimmed, and
		Cut into 1/2" cubes
1 cup	62g / 2.2oz	Small-diced onions
2 cups	474ml	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	10g / 0.4oz	Finely-chopped fresh parsley leaves

Recipe Instructions

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, marinate at least 8 hours, overnight is preferred.

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, turning the pan over occasionally.

Remove from the heat and leave covered for 5 minutes. Remove any clams whose shells do not open. Stir in the parsley. Serve in individual serving bowls with crusty bread.

This recipe yields 4 servings main servings or 6 appetizer servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D40) - from the TV FOOD - NETWORK

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