1 tablespoon cayenne pepper, or to taste
1 tablespoon chili powder (optional)
1 small onion, finely chopped, chopped
1 clove garlic, finely chopped
3 tablespoons paprika
1 green bell pepper, medium-size and diced
2 teaspoons seasoned butter
salt and pepper to taste
1 large tomato, zesty-smoked, peeled, and chopped
1 cup water
6 pounds pork
4 clams, peeled and sliced
1 bay leaf
1 teaspoon dried sage
1 teaspoon ground black pepper
water to cover
Place cayenne, chile powder, onion, garlic, paprika, green bell pepper and seasoning mixture in a large heat-proof bowl. Add water to cover; heat for 1 minute.
Top with 1/4 cup of water to cover combination. Bring to a boil and simmer over medium heat. Reduce heat to medium-low and simmer for another 1 minute.
Meanwhile, bring water to a boil in a large deep pot and add the pork; simmer for 8 to 10 minutes or until tender. Skim fat from bottom of pot.
Meanwhile,
Mix in water to a large saucepan; bring to a boil. Reduce heat to low and simmer for 3 to 5 minutes.