Focus on food: April 02, 2007

Pork & Littlenecks

The following recipe is from our Westport Cooks Archives and the previous “Feasts of Portugal” class held by Riverview Caterers. Add your own twist on this recipe as you make your own Pork and Littlenecks.

Ingredients:
• ½ c olive oil
• 2 lb. Lean pork, cut into 1” cubes
• 1 lb. Linguica or Chourico sausage, crumbled or diced
• ¼ lb. Ham, diced
• 3 medium onions, chopped
• 2 tbsp garlic, minced
• 3 bay leaves, crumbled
• 1 c. parsley, chopped
• 2 tsp. Crushed red pepper
• ¾ c. dry white wine
• 1 large can of whole tomatoes, squeezed and broken up
• 3 dz. Littleneck clams

Directions:
• Marinade pork in 1 tsp crushed red pepper, ¼ c. parsley, ¼ c. dry white wine, and ½ c. chopped onions for 2-3 hours.

• In a large skillet with either a tight fitting lid or another skillet that is the same size to cover, heat the oil, brown the cubed pork by searing, and add the chourico.

• Add the remaining onion and garlic and brown 2 minutes more. Add the bay leaves, paprika, parsley, the remaining white wine, and any of the marinade ingredients.

• Cook on high heat until the wine is reduced by one half and then add the tomatoes with its liquid.

• Cover and cook on simmer for about 45 minutes or until the pork cubes are fork tender.

• Just before service, place the clams with the hinge side down on top of the meat mix. Cover tightly, bring heat to high and cook without opening for 5-10 minutes.

• Discard any clams that do not open.

• Serve immediately with crusty bread.