Preparation

the meat is cut into small pieces, which are washed, seasoned with rubberized garlic, bay leaves, paprika, salt, a slice of vinegar and another of wine. let them marinate until the next day. they drain and fry in lard, stirring and turning them to brown evenly, adding, little by little, the liquid from the marinade. almost to the time of serving, the clams are placed with the shell, properly washed, the pan is covered and shaken from time to time. it is served as soon as the clams open, without letting them boil so as not to harden, and sprinkling with chopped coriander and freshly ground pepper, adding also a lemon wedge.

Ingredients

  • 1 kg of pork loin
  • 2 kg of clams
  • lard.
  • salt.
  • garlic.
  • blond.
  • chili.
  • vinegar.
  • dry white wine.
  • paprika.
  • coriander.
  • lemon q.s.