Pork and Clams

• 6 medium cloves garlic, peeled
• 2 teaspoons sea salt
• 2 teaspoons crushed red pepper
• 1 tablespoon Spanish paprika
• 1 cup Portuguese or good olive oil
• 1 1/2 pounds boned pork loin, trimmed and cut into 1/2-inch cubes
• 1 cup small diced onions
• 2 cups dry white wine
• 100 cockles or small littleneck clams in the shell, scrubbed and purged
• Sea salt, to taste
• 1 loaf crusty bread
• 1/4 cup finely chopped fresh parsley leaves

1. In a small food processor, combine garlic, salt, pepper flakes and paprika.
2. Process until smooth.
3. Add 1/2 cup of the oil and process until smooth.
4. In a glass mixing bowl, toss the meat with the pureed mixture.
5. Cover with plastic wrap and place in the refrigerator, to marinate at least 8 hours, overnight if possible.
6. In a cataplana (or a large saute pan with a lid), over medium heat, add the remaining 1/2 cup of oil.
7. When the oil is hot, add the onions.
8. Season with salt.
9. Saute for 2 minutes.
10. Add the pork and saute for 4 minutes.
11. Add the wine and bring to a simmer.
12. Add the clams, and season with salt.
13. Cover and cook for 15 to 20 minutes, shaking the pan occasionally.
14. Remove from the heat and leave covered for 5 minutes.
15. Remove any shells that do not open.
16. Stir in the parsley.
17. Serve in individual serving bowls with crusty bread.

garlic, salt, red pepper, spanish paprika, olive oil, pork loin, onions, white wine, littleneck clams, salt, crusty bread, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/pork-and-clams-recipe3.html (may not work)