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We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Pork And Clams

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	Portuguese	Clams/musse, Main dish, Pork	6	Servings

INGREDIENTS

1/4	c	Portuguese olive oil
2	lb	Boneless pork loin, diced
		into 1" cubes
		Emeril's Essence, see * Note
2	c	Chopped onions
2		Bay leaves, crumbled
1	pn	Crushed red pepper
2	T	Chopped garlic
2	T	Tomato paste
2	c	Dry white wine
2		Dozen Little neck clams
		scrubbed and purged
		Salt, to taste
		Freshly-ground black pepper
		to taste
1/2	c	Chopped parsley
		Crusty bread, for serving

INSTRUCTIONS

Note: See the "Emeril's Essence Information" recipe which is included
in this collection.  In a large saute pan, with a lid, over medium
heat, add the olive oil.  Season the pork with Emeril's Essence. When
the oil is hot, add the  pork, in batches, and sear for about 1 minute
on each side or 4  minutes total, stirring constantly. Remove the pork
from the pan and  set aside.  Add the onions and crumbled bay leaves.
Season the onions with salt  and a pinch of crushed red pepper. Saute
the onions for about 4 to 6  minutes or until the onions are golden.
Add the garlic and continue  to saute for 1 minute. Stir in the tomato
paste. Deglaze the pan with  the wine, scrapping the browned particles
from the bottom of the pan.  Bring the liquid to a boil and reduce to a
simmer. Simmer the liquid  for about 2 minutes. Add the seared pork
meat to the pan and continue  to cook until the meat is tender, about 2
hours.  Add the clams and parsley. Season with salt and pepper and
cover the  pan. Continue to cook for about 25 to 30 minutes or until
the clams  open their shell. Discard any shells that do not open. Spoon
the  mixture into shallow bowls and serve with crusty bread.  This
recipe yields 6 to 8 servings.  Recipe Source: EMERIL LIVE with Emeril
Lagasse From the TV FOOD  NETWORK - (Show # EM-1A79 broadcast
10-21-1997) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  11-08-1997  Recipe by:
Emeril Lagasse

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 290 Calories From Fat: 48 Total Fat: 5.3g Cholesterol: 99.8mg Sodium: 175.2mg Potassium: 818.1mg Carbohydrates: 9.7g Fiber: 1.4g Sugar: 3.8g Protein: 35.2g