FBD

Lighthouse Pork and Clam Chowder

A country inn recipe for Lighthouse Pork and Clam Chowder.

OtherPorkEasy45 minBy Northstar

Ingredients

Servings
4
  • 2 lb boneless pork, cut in 1/2–inch cubes
  • 1 cup white wine
  • 1 tbsp paprika
  • 1/2 tsp salt
  • 3 cloves garlic, minced
  • 1/4 tsp fresh-ground pepper
  • 1 bay leaf
  • 2 tbsp vegetable oil
  • 1 cup onion, chopped
  • 1 green pepper, chopped
  • 1 clove garlic, minced
  • 1 28–ounce can tomatoes
  • 1 cup chicken stock
  • 1/4 cup tomato paste
  • 1/2 tsp thyme
  • dash cayenne
  • 1 bay leaf
  • 1 5–ounce can clams with liquid

Instructions

  1. 1

    Combine marinade ingredients and pour over pork cubes. Chill overnight.

  2. 2

    Drain well.

  3. 3

    In heavy saucepan, heat oil and brown pork cubes.

  4. 4

    Add onions, green pepper and garlic. Saute until softened.

  5. 5

    Add tomatoes, chicken stock, tomato paste, thyme, cayenne, bay leaf and remaining marinade.

  6. 6

    Simmer on low heat for 1 hour.

  7. 7

    Garnish with grated lemon rind and minced parsley.

Tags

soupamericancountry-cookingother