Mix the garlic and salt and crush into a paste. Brush the meat with the paste, then chili sauce, cover and refrigerate for 24 hours.
Cut the meat into 1 to 2-inch cubes.
Wash the clams thoroughly in several changes of water. Fry the meat in the lard for 10 minutes, or until brown. Add the clams and cook over a high heat so they open quickly, discard any that do not open.
Serve at once.
Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright