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Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson

Show: Two Fat Ladies

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

4 cloves garlic
2 tablespoons salt
1 1/2 pound pork loin
2 tablespoons chili sauce
4 tablespoons lard
2 pounds clams

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.

My Private Notes

Name: Pork with Clams
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M1DT0H35M0.000S
Yield: 6 to 8 servings
Ingredients: 4 cloves garlic; 2 tablespoons salt; 1 1/2 pound pork loin; 2 tablespoons chili sauce; 4 tablespoons lard; 2 pounds clams