From www.capecodaccess.com
Serves 6
Ingredients
2 pounds boneless pork, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon garlic powder, be generous
1 teaspoon sweet paprika
3/4 cup dry white wine
2 bay leaves, crumbled
1 tablespoon olive oil
1 onion, chopped
1 cup clam stock or juice
2 canisters clam meat
1 lemon
extra virgin olive oil
4 tablespoons [or more] chopped parsley
Combine 1 tablespoon oil, the garlic, paprika, wine, and bay leaves
in a large bowl. Toss the pork in this mixture. Marinate in the refrigerator
overnight.
Separate the pork from the marinade. Heat the oil and brown the pork. Remove
the pork from the pan. Reduce the heat and sauté the onion until clear,
about 5 minutes. Return the pork to the pan and add the clam stock and the remaining
marinade. Add the clams and simmer until the pork and clams are cooked through.
Remove the bay leaf fragments.
Garnish with a grenerous tablespoon [I used quite a bit] of extra virgin olive
oil, a squeeze of fresh lemon and the chopped parsley over the dish just before
serving.
