Clam soup with pork ribs stewed in beer

Clam soup with pork ribs stewed in beer

Ingredients

• 2 sections of the ribs of a young pig, with a total weight of 900 gr. Coarse salt and freshly ground pepper 2 tbsp l. olive oil 2 celery stalks, chop 2 carrots, chop 1 small onion, chop 4 garlic cloves (2 chop, 2 crush into pulp) 1 tbsp. l. tomato paste 1 bottle (330 ml) amber beer 1 bay leaf 2 tbsp. slightly salted chicken broth 450 gr. small young potatoes 1 medium tomato, chop 48 small molluscs, scrape and rinse under water 1 tbsp. chopped fresh parsley Juice of 1/2 lemon, as well as slices for serving

Directions

1. Preheat the oven to 160 ° C. Place the ribs, bones up, on a cutting board. Insert a knife between the bones and the membrane, then separate the membrane from the ribs. Cut each rib section into two pieces; sprinkle evenly 1 tsp. salt and 1/2 tsp. pepper. Heat olive oil in a large heavy-bottomed saucepan over medium-high heat. Place ribs in a saucepan, bones up, and cook until brown, about 5 minutes. Transfer the ribs to a serving dish and leave the saucepan on the stove.
2. Reduce heat to medium heat, add celery, carrots, onions and cook, stirring, for 5 minutes. Stir in chopped garlic and tomato paste; cook for 2 minutes. Add beer and bay leaves, increase temperature and bring to a boil. Cook until the liquid has evaporated in half, about 5 minutes. Return the ribs to the pot, add the chicken stock and bring to a boil. Cut a sheet of parchment paper in a circle to the size of a pan, then place in the pan on the ribs and close the lid. Place the pot in the oven and simmer for 1 hour, then remove the lid and remove the parchment. Continue simmering until ribs are tender, 45-60 minutes.
3. In the meantime, place the potatoes in a saucepan, and add 2.5 cm of water. Bring to a boil and cook until softened, 15 minutes, drain. Remove the ribs from the pan; cool slightly, then cut into pieces. Strain the liquid from the pan, discarding the vegetables; remove excess fat. Return liquid to pot.
4. Add remaining garlic and tomato to a saucepan and bring to a boil. Add clams, cover and cook until shells begin to open, 5 minutes. Add potatoes and pork ribs, cover and continue cooking until all the clams are open, another 10 to 15 minutes. (discard unopened molluscs). Stir in parsley and lemon juice. Serve the lemon wedge soup.