Lighthouse Pork and Clam Chowder

Lighthouse Pork and Clam Chowder

2 lb. boneless pork, cut in 1/2–inch cubes
1 cup white wine
1 tbsp. paprika
1/2 tsp. salt
3 cloves garlic, minced
1/4 tsp. fresh–ground pepper
1 bay leaf
Combine marinade ingredients and pour over pork cubes. Chill overnight. Drain well.

Chowder:
2 tbsp. vegetable oil
1 cup onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 28–ounce can tomatoes
1 cup chicken stock
1/4 cup tomato paste
1/2 tsp. thyme
dash cayenne
1 bay leaf
1 5–ounce can clams with liquid

In heavy saucepan, heat oil and brown pork cubes. Add onions, green pepper and garlic. Saute until softened. Add tomatoes, chicken stock, tomato paste, thyme, cayenne, bay leaf and remaining marinade. Simmer on low heat for 1 hour. Garnish with grated lemon rind and minced parsley.