Pork and Clams
- 1/4 cup Portuguese olive oil
- 2 pounds pork loin, boneless and diced into 1-inch cubes
- Essence, recipe follows
- 2 cups chopped onions
- 2 bay leaves, crumbled
- Pinch of crushed red pepper
- 2 tablespoons chopped garlic
- 2 tablespoons tomato paste
- 2 cups dry white wine
- 2 dozen, little neck clams, scrubbed and purged
- Salt and pepper
- 1/2 cup chopped parsley
ESSENCE (EMERIL'S CREOLE SEASONING):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
In a large saute pan, with a lid, over medium heat, add the olive oil. Season the pork with 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 and golden. Add the garlic and continue to saute for 1 minute. Stir in the tomato paste. Deglaze the pan with the wine, scraping 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.