Cherrystone Clams and Pork in a Saffron Wine Broth

• 1 tablespoon olive oil
• 1 pound ground pork
• 1/2 cup chopped onions
• 1/4 cup chopped celery
• 1/4 cup chopped red bell pepper
• 3/4 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 8 turns freshly ground black pepper
• 2 tablespoons minced garlic
• Pinch saffron
• 24 cherrystone clams, scrubbed
• 1 cup white wine
• 1/4 cup chopped fresh cilantro leaves
• Crusty bread, for serving
• Cilantro sprigs, for garnish

1. Heat the oil in a large skillet over high heat and brown the pork, stirring occasionally, for about 3 minutes.
2. Stir in the onions, celery, bell pepper, salt, crushed red pepper, and black pepper.
3. Cook for 2 minutes.
4. Add the garlic and cook for 1 minute.
5. Add the saffron and stir.
6. Add the clams, wine, and cilantro.
7. Cover the skillet and cook over high heat until all the clams are open, about 5 minutes.
8. Remove from the heat.
9. To serve, divide the clams and broth among 4 shallow bowls, allowing about 6 clams for each serving, and serve with crusty bread.
10. Garnish with fresh cilantro sprigs, if desired.

olive oil, ground pork, onions, celery, red bell pepper, kosher salt, red pepper, ground black pepper, garlic, saffron, cherrystone clams, white wine, cilantro, crusty bread, cilantro

Taken from www.foodnetwork.com/recipes/emeril-lagasse/cherrystone-clams-and-pork-in-a-saffron-wine-broth-recipe.html (may not work)