Provided by Craig Claiborne
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- The clams should be opened but leave each partly attached to its bottom shell. Reserve all juices and discard the top shells. Set the clams on the half-shell aside.
- Sprinkle the chops on both sides with salt and a generous grinding of black pepper.
- Heat the peanut oil in a heavy skillet, preferably of black iron, and when it is quite hot add the chops. Brown well on one side, about 5 minutes. Turn the chops and brown well on the second side, about 5 minutes. Transfer chops to a serving platter and keep warm.
- In a separate heavy skillet, add the olive oil and the bay leaves. Cook until the leaves are browned. Remove and discard them.
- Add the garlic slices and the onions. Cook, stirring, until browned and almost the color of caramel. Add the wine and clam juice and cook about 3 minutes. Add the pork stock and cook 10 minutes.
- Add the clams on the half-shell and cook as briefly as possible, just to heat through. Do not cook more than a few seconds or clams will toughen. Remove them and arrange around chops.
- Add the thyme and parsley to the sauce and spoon it over the chops and clams.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 17 grams, Carbohydrate 16 grams, Fat 27 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 7 grams, Sodium 1141 milligrams, Sugar 2 grams, TransFat 0 grams
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