CLAMS & PORK... Ingredients 2 lb loin of pork, cut into 1 inch cubes 1 large onion, finely chopped 1 cup white wine 3 cloves garlic, finely chopped 2 sprigs of parsley, chopped 1 tsp paprika 1 tsp concentrated tomato paste 4 oz lard 2 tbsp olive oil 1 1/2 lb clams 1 clove 1 bay leaf salt and pepper 4 or 5 potatoes, cut into 1 inch cubes oil to fry How to make it Prepare a marinade with the wine, garlic, paprika, salt, pepper, bay leaf and clove. Stand the meat in this for 4 or 5 hours. Drain the meat and fry gently in the melted lard, until golden brown all over. Strain the marinade and add to the pan. Cover and boil with the meat until it is tender and the sauce reduced by half. Meantime, make another sauce with the tomato paste, oil, onion, parsley, salt and pepper, simmering it all for 6 to 8 minutes. Place the clams in this over low heat. The clams should be open after a couple of minutes. Remove those which do not open and discard. Deep fry the potato cubes until they are golden brown. Add the potatoes to the meat pan. Shake the pan and transfer the clams to the top of the meat. Cover. Boil gently for 3 minutes and serve in the same pan...Paul.
Posted on: Thu, 18 Sep 2014 21:31:31 +0000
Trending Topics
Recently Viewed Topics
© 2015