Pork with Clams
Recipe courtesy of
Clarissa Dickson Wright
and
Jennifer Paterson
Show:
Two Fat Ladies
Episode:
The Pony Club
- 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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