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Title: Pork And Shellfish Stew
Yield: 1

Ingredients

  3 1/2 lb boneless pork shoulder;
           -(boston butt), cut
      1    ; into 2-inch pieces
      2 c  dry red wine
      2 tb minced garlic
      1 ts dried crushed red pepper
      1 ts paprika
      1 ts salt
      2 cn tomato sauce; (8-ounce)
     18    uncooked large shrimp;
           -peeled, deveined
     12    fresh littleneck clams in
           -shells; scrubbed
    1/3 c  kalamata olives*
    1/4 c  chopped fresh parsley

Instructions

*Black brine-cured Kalamata olives are available at Greek and Italian
markets and some supermarkets.

Combine first 4 ingredients in large bowl. Cover and refrigerate
overnight.

Transfer pork and marinade to heavy large saucepan. Add paprika and 1
teaspoon salt. Bring mixture to boil. Reduce heat, cover and simmer
until pork is tender, about 1 hour 30 minutes. (Pork can be prepared 1
day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Add tomato sauce, shrimp and clams to pork. Cover and boil until shrimp
are cooked through and clams open, about 10 minutes. Discard any clams
that do not open.

Transfer stew to large bowl. Garnish with olives and parsley and serve.

Serves 6.

Bon Appetit September 1995

Converted by MC_Buster.

Per serving: 524 Calories (kcal); 1g Total Fat; (4% calories from fat); 9g
Protein; 51g Carbohydrate; 0mg Cholesterol; 5410mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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