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
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.
