Pork and Clams
| Yield: | 6 Servings |
| Categories: | Main Dishes, Clams, Pork |
| 1/4 | c | Portuguese olive oil |
| 2 | lb | Boneless pork loin; diced into 1" cubes |
| Emeril's Essence; see * Note | ||
| 2 | c | Chopped onions |
| 2 | Bay leaves; crumbled | |
| 1 | pn | Crushed red pepper |
| 2 | tb | Chopped garlic |
| 2 | tb | Tomato paste |
| 2 | c | Dry white wine |
| 2 | Dozen Little neck clams; scrubbed and purged | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1/2 | c | Chopped parsley |
| Crusty bread; for serving |
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