Pork with Clams Recipe
Ingredients
| 2 to 2 1/2 lb. boned pork loin roast | ||
| Clams | 24 Small, scrubbed | |
| Garlic | 4 Clove (5gm), crushed | |
| Lard | 6 Tablespoon | |
| Onions | 2 , sliced | |
| Parsley | 3 Tablespoon, chopped | |
| Paprika | 1 Teaspoon | |
| 1 fresh red chili, seeded and chopped | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Rub the pork with three of the crushed garlic cloves and a little salt and pepper.
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.
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.
Chef
