That well-known dish that children love – Pork with Clams! As cooked for the Cotswold Hunt Pony Club, who relished the Portuguese import.
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.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.