EagleTribune.com, North Andover, MA


March 1, 2013

Surf 'n' turf Portuguese-style

TV's Emeril offers take on New England favorite


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.




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