This is one of those recipes that seems would not work for a great meal. Yet I have found it to be a great meal though only if one likes clams! The flavors of the two main ingredients seem to meld together in a most enjoyable way. I encourage you to try this recipe and let me know if you enjoy it.
INGREDIENTS:
2lbs of pork either pork sirloin or pork butt sliced
in pieces
1dz top neck or cherrystone clams washed well
5 or 6 potatoes, peeled and cut into small squares
2 medium onions, peeled, cut in half and sliced
5 cloves of garlic, smashed and peeled and cut
in half and smashed again
4 anchovies from a tin
1/2 can of Contadina tomato paste (6oz can)
1/2 can of crushed Contadina tomatoes
1 cup of Pinot Grigio white wine
16oz of water
1/2 cup of extra virgin olive oil
1/2 tsp of black pepper
DIRECTIONS:
1. pour the water and wine into a soup
pot and add the dz clams and put a
lid on it and cook until the clams are
all open, (disgard any clams that don't
open, set aside retaining the clam
juice mixture, when cool cut the clams into
small pieces)
. 2. pour the 1/2 cup of extra virgin olive oil
into a large fry pan
3. add the 4 anchovies and saute about 8 or
so minutes until they have melted
4. add the sliced pork, potatoes, garlic, pepper, and
onions and saute until the meat, potatoes, garlic, and
onions are slightly brown
5. add the tomato paste and stir in until well incorporated
6. add the crushed tomatoes and clam juice mixture, stir
in and add the clams and continue stirring until all the
ingredients are well incorporated
7. saute the mixture about 15 minutes, continue to stir
until you feel the dish is done, taste for flavor and serve
8. this recipe should serve 4 to 6 people generously
INGREDIENTS:
2lbs of pork either pork sirloin or pork butt sliced
in pieces
1dz top neck or cherrystone clams washed well
5 or 6 potatoes, peeled and cut into small squares
2 medium onions, peeled, cut in half and sliced
5 cloves of garlic, smashed and peeled and cut
in half and smashed again
4 anchovies from a tin
1/2 can of Contadina tomato paste (6oz can)
1/2 can of crushed Contadina tomatoes
1 cup of Pinot Grigio white wine
16oz of water
1/2 cup of extra virgin olive oil
1/2 tsp of black pepper
DIRECTIONS:
1. pour the water and wine into a soup
pot and add the dz clams and put a
lid on it and cook until the clams are
all open, (disgard any clams that don't
open, set aside retaining the clam
juice mixture, when cool cut the clams into
small pieces)
. 2. pour the 1/2 cup of extra virgin olive oil
into a large fry pan
3. add the 4 anchovies and saute about 8 or
so minutes until they have melted
4. add the sliced pork, potatoes, garlic, pepper, and
onions and saute until the meat, potatoes, garlic, and
onions are slightly brown
5. add the tomato paste and stir in until well incorporated
6. add the crushed tomatoes and clam juice mixture, stir
in and add the clams and continue stirring until all the
ingredients are well incorporated
7. saute the mixture about 15 minutes, continue to stir
until you feel the dish is done, taste for flavor and serve
8. this recipe should serve 4 to 6 people generously
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