Clams & Crispy Pork

Sweet, briny clams meet rich, crispy pork in this coastal-inspired dish that's surprisingly easy to make. The white wine broth and sautéed aromatics add depth to every bite, and serving it over creamy lima beans makes this feel both rustic and refined. Swap in chorizo for a spicier variation if you're feeling bold.

Why You'll Love Clams & Crispy Pork

Ground pork cooks until caramelized and crispy, then gets set aside while shallot and garlic soften in the rendered fat. White wine deglazes the pan, then the pork goes back in with the clams, covered until they open, about 5 to 7 minutes. Everything gets spooned over cooked lima beans with the broth and a scatter of parsley. Swap in chorizo instead of pork for a smokier, spicier version.

Tips and Tricks

• Watch the pork: Cook until golden and crisp-don't stir too much so you get those perfect caramelized edges.
• Deglaze deeply: Let the wine bubble and reduce slightly to lift all the porky flavor from the bottom of the pan.
• Check your clams: Discard any that don't open after steaming-they weren't good to begin with.

Variations

• Chorizo version: Swap pork for spicy chorizo for an extra smoky-spicy finish.
• No lima beans? Try white beans, gigante beans, or even farro for a hearty base.
• Herb twist: Add a few sprigs of thyme to the broth or finish with tarragon instead of parsley.

Substitutions

• Pork → Chorizo or pancetta: Use chorizo for heat or pancetta for a rich, savory bite.
• Clams → Mussels: A great sub if clams aren't available-adjust cook time as needed.
• White wine → Dry vermouth or broth: Non-alcoholic options work too.

Best Served With

• Grilled sourdough or crusty baguette
• A crisp white wine like Albariño or Vermentino
• Simple arugula salad with lemon dressing

How to Store Leftovers

• Remove clams from their shells and store with broth in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat-don't boil or the clams will turn rubbery.

Common Questions

Clams & Crispy Pork

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Sweet, briny clams meet rich, crispy pork in this coastal-inspired dish that's surprisingly easy to make. The white wine broth and sautéed aromatics add depth to every bite, and serving it over creamy lima beans makes this feel both rustic and refined. Swap in chorizo for a spicier variation if you're feeling bold.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Dinner, Main Course, Seafood

Cuisine: American-Coastal

Calories: 905

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• ½ cup cooked lima beans
• ½ lb ground pork
• 1½ lbs Manila clams cleaned
• 1 shallot finely chopped
• 1 clove garlic chopped
• 1 cup white wine
• 1 tablespoon parsley finely chopped
• Olive oil for cooking
• Kosher salt to taste
• Freshly cracked black pepper to taste

Equipment

• Large sauté pan with lid
• Serving bowls
• Spoon or spatula
• Cutting board
• Chefs knife
• Measuring cup
• Slotted spoon

Method

 

1. Heat a drizzle of olive oil in a large sauté pan over medium-high heat. Add the pork and cook until caramelized and crispy, breaking it up as it cooks.
2. Remove pork with a slotted spoon and set aside, keeping the fat in the pan.
3. Lower heat to medium, add shallots, and cook for 1 minute. Add garlic and cook another minute, stirring frequently.
4. Pour in white wine to deglaze the pan, scraping up any brown bits. Bring to a boil over medium-high heat.
5. Return pork to the pan, add the clams, and cover immediately with a lid. Cook until clams open, about 5-7 minutes.
6. Discard any clams that do not open.
7. Serve clams and pork mixture over cooked lima beans. Spoon broth over top and finish with chopped parsley. Enjoy immediately.

Nutrition

Calories: 905kcalCarbohydrates: 15gProtein: 54gFat: 49gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 0.02gCholesterol: 194mgSodium: 202mgPotassium: 986mgFiber: 1gSugar: 4gVitamin A: 660IUVitamin C: 10mgCalcium: 113mgIron: 5mg

Notes

Storage: best eaten fresh, but leftovers keep covered in the fridge for up to 1 day. Reheat gently over low heat; the clams will toughen if overcooked.

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