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Pork and Clam
“It is not very easy to fix the principles upon which mankind have agreed
to eat some animals, and reject others; and as the principle is not evident,
it is not uniform. That which is selected as delicate in one country, is by
its neighbours abhorred as loathsome.”
~ Samuel Johnson
Recipe of the Day Categories:
Friday, November 10, 2006
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Pork and Clam
Food and Wine Magazine's 2001 Cookbook:
An Entire Year's Recipes
Food & Wine Books, Editor in Chief Judith Hill, 2001,
American Express Publishing Corp.
“This dish relies on a lot of good Portuguese olive oil; with the wine, it
creates a delicious sauce to soak up with crusty Portuguese bread. This
in the southern Algarve region, where cooks use a special copper pan called
a ‘cataplana’. If you don’t have one, use a deep skillet with a tight lid.”
garlic cloves, smashed
1 tablespoon plus 1 teaspoon sweet paprika
2 1/2 teaspoons crushed red pepper
3/4 cup pure olive oil
2 pounds boneless pork loin, cut into 1/2-inch dice
3/4 cup extra-virgin olive oil
1 medium onion, finely chopped
2 cups dry white wine
3 pounds Manila clams or cockles, scrubbed and rinsed
1/4 cup finely chopped flat-leaf parsley
1. In a
mini food processor, combine the garlic with the paprika, crushed red pepper
and 2 teaspoons of salt and pulse until finely chopped. Add 1/4 cup of the
pure olive oil and process to a paste. Add the remaining cup of pure olive
oil and process until smooth. Transfer the marinade to a large bowl, add the
pork, and toss to coat. Cover and refrigerate for at least 8 hours or
overnight, stirring occasionally.
3. Add the clams to the skillet, cover and cook just until they begin to
open, 3 to 4 minutes. Return the pork to the skillet, along with any juices,
and cook until the clams are open and the meat is just cooked through, about
2 minutes longer, Sprinkle with the parsley and serve in deep bowls.
2. Heat the extra-virgin olive oil in a large deep skillet. Add the pork and
its marinade and cook over high heat, stirring occasionally, until the meat
loses its pink color, 3 to 4 minutes. Using a slotted spoon, transfer the
pork to a large bowl, leaving the oil in the skillet. Add the onion to the
skillet and cook over high heat, stirring, until softened, about 5 minutes.
Add the wine and boil until slightly reduced, aboutn10 minutes.
- Emeril Lagasse
Wine: The spices and clams in this pork dish suggest a smooth,
white with intensity but little oak. Try a Portuguese Chardonnay, such as
1997 Quinta de Pancas Estremadura or the 1998 Quinta de Cidro.
Featured Archive Recipes:
Penne with Manila Clams and Chorizo Sauce
Tapado de Cerdo (Smothered Pork)
Martha Stewart's Spring Pork Stew
Index - Pork Recipe Archives