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The sandy beaches of New England offer everything from the extra-large Quahog to Cherrystones and Steamers, and preparing them is as simple as popping them in a pot with some wine and garlic and steaming them open.
Matt Jennings, chef and owner of the beloved La Laiterie Bistro and Farmstead Cheese Shop in Providence, RI brings some local Portuguese flavor to his delicious recipe for an unexpected combination - pork and clams. Vinho Verde, a bright, dry Portuguese wine, gives this dish a balancing acidic note. A dry sauvignon blanc or pinot grigio will give similar results.
1 tablespoon olive oil
1pound slow roasted and cubed boneless pork butt
1 large Spanish onion, finely sliced
2 ounces pancetta or bacon, cut into chunks
6 cloves garlic, sliced
1 large fennel bulb, sliced
1 teaspoon smoked paprika
1 fresh bay leaf
1 teaspoon chopped fresh thyme
4 ounces fresh tomatoes, peeled and chopped
3 ounces tomato purée, freshly made, if possible
1 cup Vinho Verde
5 ounces spicy chorizo, skin removed and cut into chunks
10 ounces small fresh clams
Coarse salt and freshly ground black pepper, to taste
½ cup chopped fresh parsley, for garnish
½ cup chopped fresh cilantro, for garnish
Cooked white rice, for serving
1. Heat olive oil in a heavy-bottomed Dutch oven over medium high heat. Add pork and brown on all sides. Drain meat on paper towels and set aside. Add onion, pancetta, garlic, fennel, paprika, bay leaf and thyme and cook, stirring frequently, until onions have softened, about 10 minutes.
2. Add tomatoes, tomato purée and wine, mix well, and bring to a boil. Reduce heat and return pork to pan along with chorizo. Cover and simmer for 20 minutes.
3. Just before serving, add clams and half of parsley, season with salt and pepper, mix well, cover, and cook for five minutes or until clams have opened. Discard any clams that don't open. Mix about 1 tablespoon each of parsley and cilantro with rice; serve with the stew spooned over top and garnished with additional parsley and cilantro.
Makes 4 servings.
Special Thanks:
Matt Jennings
Farmstead and La Laiterie Bistro
186 and 188 Wayland Avenue
Providence, RI 02906
401-274-7177
www.farmsteadinc.com