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Pork and Clam Chowder

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    Source: www.allfood.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, C, P
    MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 pounds boneless pork shoulder, cut into 1/2 inch cubes

    2. 1 cup dry white wine

    3. Juice of 1 lime

    4. 1 tablespoon sweet paprika

    5. 1 bay leaf

    6. 1/4 teaspoon salt

    7. 1/4 teaspoon black pepper

    8. 2 garlic cloves, minced

    9. 2 tablespoons vegetable oil, divided

    10. 2 onions, chopped

    11. 1 green bell pepper, chopped

    12. 1 (14 1/2-ounce) can diced tomatoes

    13. 1 (14 1/2-ounce) can chicken broth

    14. 2 (6 1/2-ounce) cans chopped clams, undrained

    15. 4 ounces smoked ham, diced

    16. 1/4 teaspoon cayenne pepper

    17. 1/4 cup chopped cilantro

    18. 1/4 cup chopped parsley

    Instructions Jump to Ingredients ↑

    1. In a 1-gallon self-sealing plastic bag combine pork, wine, lime juice, paprika, bay leaf, salt, pepper, and garlic. Mix well, seal bag and marinate in refrigerator for 2 hours.

    2. Drain pork well, reserving marinade. Pat pork dry. Heat 1 tablespoon oil in Dutch oven over high heat. Brown pork cubes in batches, do not crowd. Remove pork and reserve.

    3. Heat remaining oil, cook onions and green pepper until softened, about 5 minutes. Stir in reserved marinade, tomatoes, broth, undrained clams, ham and cayenne. Add pork, bring mixture to a boil, lower heat to a simmer, cover and cook gently for 1 1/4 hours until pork is very tender. Garnish individual servings with cilantro and parsley.

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