Clarissa Dickson Wright

Pork with Clams

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Preparation info
    • Difficulty

      Easy

Appears in
Two Fat Ladies: Full Throttle
Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

  • About

That well-known dish that children love – Pork with Clams! As cooked for the Cotswold Hunt Pony Club, who relished the Portuguese import.

Ingredients

  • 750g/1½lb pork loin
  • 4 cloves of garlic

Method

Mix garlic and salt and crush into a paste. Brush the meat with the paste, then chilli sauce, cover and refrigerate for 24 hours. Cut the meat into squares. 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.