Smoked Pork Chops with New England Clam Sauce
- In a large saucepan melt butter over medium heat. Add onion and celery; cook and stir for 3 to 4 minutes or just until tender. Stir in flour; cook and stir for 1 minute more. Add clam juice and wine. Cook and stir until thickened and bubbly.
- Add potato, bay leaf, and thyme; cover and cook about 10 minutes or just until potato is tender, stirring occasionally. (Add additional clam juice if mixture becomes too thick.)
- Meanwhile, for a charcoal or gas grill, grill pork chops on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until chops are heated through, turning once halfway through grilling.
- Stir cockles and whipping cream into potato mixture. Cover and cook for 6 to 8 minutes or until cockles open (discard any that do not open). Remove thyme and bay leaf. Season to taste with pepper.
- To serve, spoon cockle mixture over pork chops. If desired, sprinkle each serving with parsley and pass bottled hot pepper sauce.
From the Test Kitchen
To clean live cockles or clams, scrub under cold running water. In an 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup salt; add cockles or clams. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining, and rinsing twice more.
Nutrition Facts (Smoked Pork Chops with New England Clam Sauce)
- Per serving:
- 448 kcal ,
- 24 g fat
- (13 g sat. fat ,
- 1 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 124 mg chol. ,
- 1931 mg sodium ,
- 16 g carb. ,
- 1 g fiber ,
- 2 g sugar ,
- 44 g pro.