Recipe courtesy of Emeril Lagasse
9 hr
8 hr 30 min
30 min
4 main servings or 6 appetizer


  • 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


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

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