Step 1:Put cubed pork in a dish and add the wine, paprika, bayleaf, cloves, pepper and salt and the equivalent of 3 of the crushed garlic cloves. Cover and leave, refrigerated, overnight, turning occasionally. Step 2:In a large saucepan, heat 1 ounce of margarine, add the onions, the tomatoes and the rest of the garlic and cook gently until the onions are soft. (Add salt and pepper to taste). Step 3:Wash the clams( discarding any that are open) and add them to the onion/tomato mixture. Cover and cook on high heat until all have opened (about 5 minutes), then cook for another minute. Step 4:Meanwhile drain the pork, keeping the marinade. Heat the rest of the margarine in a large frying pan, add the pork and brown on all sides over medium heat. Add the marinade and continue to cook until there is very little liquid. Step 5:Serve the pork, the clams in their shells and the onion mixture with boiled potatoes, sprinkling everythin with coriander and parsley and garnishing with lemon quarters. Posted to EAT-L Digest - 25 Jun 96 Date: Wed, 26 Jun 1996 19:19:53 -0800 From: Howard Mann
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|Serving Size: 1 Serving (819g)|
|Recipe Makes: 4|
|Calories from Fat: 1052 (84%)|
|Amt Per Serving||% DV|
|Total Fat 116.9g||156 %|
|Saturated Fat 40.3g||202 %|
|Monounsaturated Fat 55.4g|
|Polyunsanturated Fat 15.3g|
|Cholesterol 125.8mg||39 %|
|Sodium 1079.2mg||37 %|
|Potassium 1784.3mg||47 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 23.7g|
|Protein 20.5g||29 %|
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Calories per serving: 1253
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