Pork and Clams

By Debpeye

SOURCE: Emeril Lagasse

Ingredients

• 6 medium garlic cloves 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 boneless pork loin, trimmed and cut into 1/2 cubes
• 1 cup small diced onions
• 2 cups dry white wine (chardonay)
• 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

Preparation

Step 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
Marinate at least 8 hours, overnight is preferred

In 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 pork and saute for 4 minutes
Add the wine and bring to a simmer
In a lobster pot:
Add the clams and what was just sauted and season with salt
Cover and cook for 15 to 20 minutes
Stirring occassionally
Remove from heat and leave covered for 5 minutes
Remove any littlenecks that did not open
Stir in the parsley
Serve in individual serving bowls with crusty bread