Directions:
- In a food processor combine the garlic, paprika, pepper flakes and salt. Puree, adding oil until smooth.
- Pour over pork. Coat well. Cover. Chill 24 hours.
- Heat oil in a skillet over high heat.
- Add pork and marinade. Cook over high until pork is no longer pink.
- Transfer with a slotted spoon to a bowl.
- To pan add onion. Cook over high for 5 minutes.
- Add wine. Reduce heat. Cook 10 minutes.
- Return pork. Add clams. Heat through. Season to taste if needed.
- Top with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1253.73 Kcal (5249 kJ) | ||
| Calories from fat | 1064.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 118.23g | 182% | |
|---|---|---|---|
| Cholesterol | 115.68mg | 39% | |
| Sodium | 742.1mg | 31% | |
| Potassium | 571.96mg | 12% | |
| Total Carbs | 10.61g | 4% | |
| Sugars | 1.94g | 8% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 27.94g | 56% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 2.8mg | 15% | |
| Calcium | 82.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 346.39 Kcal (1450 kJ) | ||
| Calories from fat | 293.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.66g | 182% | |
|---|---|---|---|
| Cholesterol | 31.96mg | 39% | |
| Sodium | 205.03mg | 31% | |
| Potassium | 158.03mg | 12% | |
| Total Carbs | 2.93g | 4% | |
| Sugars | 0.54g | 8% | |
| Dietary Fiber | 0.35g | 5% | |
| Protein | 7.72g | 56% | |
| Vitamin C | 1.8mg | 11% | |
| Iron | 0.8mg | 15% | |
| Calcium | 22.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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