Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Show:
Two Fat Ladies
Episode:
The Pony Club
Pork with Clams
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- Level: Easy
- Total: 1 day 35 min
- Prep: 15 min
- Inactive: 1 day
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 330
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 34 g
- Cholesterol
- 94 mg
- Sodium
- 781 mg
- Level: Easy
- Total: 1 day 35 min
- Prep: 15 min
- Inactive: 1 day
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 330
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 34 g
- Cholesterol
- 94 mg
- Sodium
- 781 mg
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.
