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Pork with Clams Recipe
|Boneless pork loin roast||2 1⁄2 Pound (Boned Pork Loin Roast)|
|Small hard shell clams||1 Quart, well scrubbed (About 1 Liter Or 24 Live Clams)|
|Garlic||4 Clove (20 gm), crushed|
|Onions||2 , sliced|
|Chopped fresh parsley||3 Tablespoon|
|Fresh red chilies||1 , seeded and chopped|
Serving size: Complete recipe
Calories 3648 Calories from Fat 1549
% Daily Value*
Total Fat 172 g264.4%
Saturated Fat 58.3 g291.6%
Trans Fat 0.6 g
Cholesterol 1303 mg
Sodium 1501.2 mg62.6%
Total Carbohydrates 63 g21%
Dietary Fiber 8.6 g34.5%
Sugars 13.3 g
Protein 436 g872.3%
Vitamin A 187.4% Vitamin C 378.8%
Calcium 67.5% Iron 802.8%
*Based on a 2000 Calorie diet
Leave at room temperature for several hours, then cut the pork into thick slices.
Heat the lard in a skillet over high heat and saute the pork slices for about five or six minutes, or until brown on both sides.
Remove the slices from the skillet and keep them warm.
Pour off most of the fat from the skillet and lightly brown the remaining garlic clove.
Add the onion, parsley, paprika, chili and, finally, the clams.
Cover the skillet and cook the clams over high heat, shaking the skillet from time to time, for five to 10 minutes or until the clam shells open. (Remove and discard any clams that remain shut.)
Add the pork, stir to mix the pork and clams, heat thoroughly, and serve.