Focus on food: July 19, 2008

Fresh Pork & Littlenecks

Ingredients:
• ½ cup olive oil
• 2 lbs of lean pork, cut into 1” cubes
• 1 lb. of linguica or chourico sausage, crumbled or diced
• ¼ lb. of ham, diced
• 3 medium onions, chopped
• 2 tablespoons of garlic, minced
• 3 bay leaves, crumbled
• 1 cup of parsley, chopped
• 2 teaspoons of crushed red pepper
• ¾ cup dry white wine
• 1 large can of whole tomatoes, squeezed and broken up
• 3 dozen littleneck clams (from Westport Lobster)

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.