This Portuguese-inspired stew is named
for San Francisco’s North Beach neighborhood. Serve with
sourdough bread and expect everyone to ask for seconds.
Golden Gate
Pork & Clam Chowder
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 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can chicken broth
2 (6 1/2-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.
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