Pork and clams from True North: Canadian Cooking from Coast to Coast (page 22) by Derek Dammann and Chris Johns

  • savory
  • shallots
  • bay leaves
  • ground cayenne pepper
  • whole cloves
  • fennel
  • fennel seeds
  • garlic
  • juniper berries
  • lemons
  • canola oil
  • onions
  • dried oregano
  • pancetta
  • allspice berries
  • jalapeño chiles
  • thyme
  • parsley
  • pork shoulder
  • pork fat
  • egg yolks
  • baking potatoes
  • chiles de arbol
  • crushed red chile pepper
  • hog casings
  • littleneck clams
  • dried tomatoes
  • dry vermouth
  • white wine
  • chicken and pork stock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute duck fat for pork fat. Pork brines for 24 hours, then cooks in vacuum bag for 12 hours.

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