Pork with Clams (Carne de Porco) - News, Weather and Classifieds for Southern New England

Pork with Clams (Carne de Porco)

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2-3 lbs. Pork loin or shoulder, cut into bite-sized chunks

4 cloves of Garlic

1 tsp. Pepper

1 tbsp. oil

2 lbs. of Clams (about 50)

1 tsp. Salt

1 small handful of Parsley

1 Lemon

Method of Preparation:

1. Marinate the pork loin with minced garlic, salt and pepper.

2. Put the pork in a large skillet on medium heat and add the oil, pan fry until the pork is brown. This should take about 5 minutes.

3. Wash the clams and add into the pork, cover and steam until the clams open. Sprinkle with the herbs and lemon. Serve with fried potato cubes.

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