Cherrystone Clams and Pork in a Saffron Wine Broth (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1 pound ground pork |
1/2 cup chopped onions |
1/4 cup chopped celery |
1/4 cup chopped red bell pepper |
3/4 teaspoon kosher salt |
1/2 teaspoon crushed red pepper flakes |
8 turns freshly ground black pepper |
2 tablespoons minced garlic |
pinch saffron |
24 cherrystone clams, scrubbed |
1 cup white wine |
1/4 cup chopped fresh cilantro leaves |
crusty bread, for serving |
cilantro sprigs, for garnish |
Directions:
1. Heat the oil in a large skillet over high heat and brown the pork, stirring occasionally, for about 3 minutes. Stir in the onions, celery, bell pepper, salt, crushed red pepper, and black pepper. Cook for 2 minutes. Add the garlic and cook for 1 minute. Add the saffron and stir. Add the clams, wine, and cilantro. Cover the skillet and cook over high heat until all the clams are open, about 5 minutes. Remove from the heat.
2. To serve, divide the clams and broth among 4 shallow bowls, allowing about 6 clams for each serving, and serve with crusty bread. Garnish with fresh cilantro sprigs, if desired.
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