Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson

Pork with Clams

  • Level: Easy
  • Total: 24 hr 35 min
  • Prep: 15 min
  • Inactive: 24 hr
  • Cook: 20 min
  • Yield: 6 to 8 servings
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4 cloves garlic

2 tablespoons salt

1 1/2 pound pork loin

2 tablespoons chili sauce

4 tablespoons lard

2 pounds clams


  1. 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.
  2. Cut the meat into 1 to 2-inch cubes.
  3. 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.
  4. Serve at once.

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