Clam soup with stewed pork ribs in beer – detailed cooking recipe. Share with friends: 
Photo of the dish: Kon Pulos Time: 2 hours. 40 min Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 sections of ribs of a young pig, with a total weight of 900 g.
- Coarse salt and freshly ground pepper
- 2 tbsp. l olive oil
- 2 stalks of celery chopped
- 2 carrots chopped
- 1 small onion, chop
- 4 cloves of garlic (2 chop, 2 crush into gruel)
- 1 tbsp. l tomato paste
- 1 bottle (330 ml.) Of amber beer
- 1 bay leaf
- 2 tbsp. lightly salted chicken stock
- 450 gr small young potatoes
- 1 medium tomato chopped
- 48 pcs. small clams, scrape and rinse under water
- 1 tbsp. chopped fresh parsley
- Juice 1/2 lemon, as well as slices for serving
Recipes with similar ingredients: pork, celery, carrots, onions onions, garlic, tomato paste, light beer, bay leaf, potatoes, tomatoes, shellfish, parsley, lemon juice
Recipe preparation:
- Preheat the oven to 160 ° C. Place the ribs with the bones up on chopping board. Insert the knife between the bones and the membrane, then separate the membrane from the ribs. Cut each section of ribs into two parts; sprinkle evenly 1 tsp. salt and 1/2 tsp pepper. Heat up olive oil in a large pan with a thick bottom when moderately high temperature. Place the ribs in the pan, bones up and fry until brown, about 5 min. Transfer the ribs to the dish and leave the pan on the stove.
- Reduce heat to medium temperature, add celery, carrots, onions and cook, stirring, 5 min. Stir in chopped garlic and tomato paste; cook 2 minutes Add beer and laurel leaf, increase temperature and bring to a boil. Cook bye do not evaporate the liquid in half, approximately 5 min. Return ribs in the pan, pour the chicken stock and bring to a boil. Cut a sheet of parchment paper circle in size with a pan, then put in the pan on the ribs and close the lid. Place pan in the oven and simmer for 1 hour, then remove the lid and remove parchment. Continue to simmer until the ribs are soft, 45 – 60 min
- Meanwhile, put the potatoes in a pan, and pour water on 2.5 cm. Bring to a boil and cook until soft, 15 min., drain the water.
- Remove the ribs from the pan; cool slightly, then cut into parts. Strain the liquid from the pan by throwing the vegetables; remove excess fat. Return the liquid to the pan.
- Add the remaining garlic and tomato to the pan, bring to boiling. Add the clams, cover and cook until sinks will not begin to open, 5 min. Add potatoes and pork ribs, cover and continue cooking until all the clams are will open, another 10 – 15 minutes. (throw out unopened mollusks). Stir in parsley and lemon juice. Serve lemon soup slices.
