Braden Family Cookbook
Stolen from E. Lagasse
to typical Portuguese pork & clams)
a large sauté pan, with a lid, over medium heat, add the olive oil.
Season the pork with Creole dry seasoning. When the oil is hot, add the
pork, in batches, and sear for about 1 minute on each side or 4 minutes total,
stirring constantly. Remove the pork from the pan and set aside. Add the onions
and crumbled bay leaves. Season the onions with salt and a pinch of crushed red
pepper. Sauté the onions for about 4 to 6 minutes or until the onions and
golden. Add the garlic and continue to sauté for 1 minute. Stir in the tomato
paste. Deglaze the pan with the wine, scrapping the browned particles from the
bottom of the pan. Bring the liquid to a boil and reduce to a simmer. Simmer the
liquid for about 2 minutes. Add the seared pork meat to the pan and continue to
cook until the meat is tender, about 2 hours. Add the clams and parsley. Season
with salt and pepper and cover the pan. Continue to cook for about 25 to 30
minutes or until the clams open their shell. Discard any shells that do not
open. Spoon the mixture into shallow bowls and serve with crusty bread.
6 to 8 servings
Options: Serve w/ a Pinot Noir, Zinfandel . . . try the recipe a time of two, seafood & pork is an interesting combination. Obviously, a red, young, Portuguese wine would be an excellent choice.