3. Add the remainder of your olive oil, as well as the onions, to a large skillet. Season with salt, and let simmer for 2 minutes.
4. Add the pork and saute for 4 minutes.
5. Add the wine and bring to a simmer.
6. Add the clams, and season with salt. Cover and cook for 15 to 20 minutes, turning the pan over occasionally.
7. Remove from the heat and leave covered for 5 minutes. Remove any clams that do not open.
8. Garnish with parsley. Serve in individual serving bowls with crusty bread.
Note: Clams are done cooking 15 to 20 seconds after the shell opens. Keep a close eye on them and try to avoid letting them sit longer so they do not turn chewy.
Recipe courtesy of Emeril Lagasse, 2013.