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–+ servings
A close-up of cooked clams in open shells, topped with chopped parsley and crumbled sausage, showcasing a seafood dish with vibrant colors and varied textures.

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
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Dinner, Main Course, Seafood
Cuisine: American-Coastal
Ingredients Equipment Method Notes

Ingredients
  

  • 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 tbsp 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. You'll know all of the bits have released when you run your spoon over the bottom of the pan and it feels smooth. Bring to a boil over medium-high heat. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell fruit and shallot instead.
  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.

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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