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Cut the meat into 1 to 2 inch cubes.
Wash the clams thoroughly in several changes of water. Fry the meat in the lard for 10 minutes, or until brown. Add the clams and cook over a high heat so they open quickly, discard any that do not open.
Serve at once.
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Clarissa's Clam Chowder
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By wareagle83
on April 07, 2013
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One of my all time favorite, "Fat Ladies" recipes.
Easy to make and outrageously tasty. Not mentioned is the perfect accompaniment of crusty bread and a glass of wine.
Also: make sure the pork isn't too lean. This recipe needs some fat for flavor.
Preparing it today for my son's 21st birthday.
Read all 1 reviews