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Name: Pork and Clams
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 Bay leaves; crumbled; 2 tb Tomato paste; Salt to taste; 1/4 c Portuguese olive oil; 2 Dozen Little neck clams;; 2 lb Boneless pork loin; diced; 2 tb Garlic chopped; 1/2 c Chopped parsley; Crusty bread; for serving; 1 pn Crushed red pepper; Black Pepper freshly ground; 2 c Onions chopped; 2 c Dry white wine

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INGREDIENTS

2 Bay leaves; crumbled
2 tb Tomato paste
Salt ; to taste
1/4 c Portuguese olive oil
2 Dozen Little neck clams;
2 lb Boneless pork loin; diced
2 tb Garlic ; chopped
1/2 c Chopped parsley
Crusty bread; for serving
1 pn Crushed red pepper
Black Pepper ; freshly ground
2 c Onions ; chopped
2 c Dry white wine

Servings

INSTRUCTIONS

* Note: See the "Emerils 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 Emerils 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

NOTES

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Pork and Clams

2 Bay leaves; crumbled
2 tb Tomato paste
 Salt to taste
1/4 c Portuguese olive oil
2 Dozen Little neck clams;
2 lb Boneless pork loin; diced
2 tb Garlic chopped
1/2 c Chopped parsley
 Crusty bread; for serving
1 pn Crushed red pepper
 Black Pepper freshly ground
2 c Onions chopped
2 c Dry white wine

* Note: See the "Emerils 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 Emerils 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

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Serving Size: 1 Serving (310g)
Recipe Makes: 6 Servings

Calories: 157
Calories from Fat: 83 (53%)

Amt Per Serving		% DV

	Total Fat 9.2g	12 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 138mg		5 %
Potassium 374.2mg		10 %
Total Carbohydrate 14.7g		4 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 11.9g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 157

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