Golden Gate Pork & Clam Chowder
This Portuguese-inspired stew is named for San Francisco’s North Beach neighborhood. Serve with sourdough bread and expect everyone to ask for seconds.
2 pounds boneless pork shoulder, cut into 1/2-into cubes
1 cup dry white wine
Juice of 1 lime
1 tablespoon sweet paprika
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
2 tablespoons bacon drippings or vegetable oil - divided use
2 onions, coarsely chopped
1 green bell pepper, chopped
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can chicken broth
2 (6.5-ounce) cans chopped clams, undrained
4 ounces smoked ham, diced
1/4 teaspoon cayenne
1/4 cup each minced cilantro and parsley
- In a 1-gallon self-sealing plastic bag combine pork, wine, lime juice, paprika, bay leaf, salt and pepper, and garlic. Mix well, seal bag and marinate at room temperature 2 hours. Drain pork well, reserving marinade.
- Pat pork dry. Heat 1 tablespoon bacon drippings in Dutch oven over high heat. Brown pork cubes in batches, do not crowd. Remove pork and reserve.
- Heat remaining bacon drippings and cook and stir onion and green pepper for 5 minutes.
- Stir in reserved marinade, tomatoes, broth, undrained clams, ham and cayenne. Return pork to Dutch oven, 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.
Makes 8 servings.
Recipe provided courtesy of National Pork Board.