Yield: 6 servings
|¼ cup||portuguese olive oil|
|2.00 pounds||boneless pork loin; diced into 1 cubes|
|1||emeril's essence; see * note|
|2.00 cup||chopped onions|
|2.00||bay leaves; crumbled|
|1.00 pinch||crushed red pepper|
|2.00 tablespoon||chopped garlic|
|2.00 tablespoon||tomato paste|
|2.00 cup||dry white wine|
|2.00||dozen little neck clams; scrubbed and purged|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|½ cup||chopped parsley|
|1||crusty bread; for serving|
* 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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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