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
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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