Ingredients

• 1.5 cups dry white wine
• 1 teaspoon paprika
• 2.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 cloves garlic , peeled and cut in half
• 1 bay leaf
• 2 pounds pork loin , cut into 1 inch cubes
• 3 teaspoons olive oil , divided
• 2 onions , peeled and thinly sliced
• 2 teaspoons finely chopped garlic
• 2 tomatoess - peeled , seeded and chopped
• 0.25 teaspoons crushed red pepper flakes
• 24 small clams in shell , scrubbed
• 0.25 cups chopped fresh parsley

Instructions

1. 1 In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
2. 2 Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
3. 3 Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
4. 4 In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
5. 5 Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.

Nutrition per serving