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.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.