Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Episode: The Pony Club
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Total:
24 hr 35 min
Prep:
15 min
Inactive:
24 hr
Cook:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

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.

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