Buy Fresh Seafood Online

INGREDIENTS

• 1 cup white wine
• 3 cloves garlic, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 1/2 teaspoon ground cumin
• 1 pound boneless pork loin, cubed
• 1 tablespoon olive oil
• 1 onion, sliced
• 1 pound cooked and diced potatoes
• 1 (15 ounce) can cannellini beans
• 1 pinch ground cayenne pepper
• 18 clams
• 3 tablespoons chopped fresh parsley, for garnish

DIRECTIONS

1. To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
2. Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.

Cherrystone Clams
Price: $34.99
Cherry Stone Clams are larger than top neck clams, which makes Cherry Stone Clams just the right size for stuffing.

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This entry was posted on Monday, December 8th, 2008 at 8:49 am and is filed under seafood recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.