- 1 (2 pound) pork loin, cut into 1-inch squares
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons paprika
- Dry white table wine
- 2 cloves pressed garlic
- 2 bay leaves, crumbled
- 2 to 3 tablespoons oil or lard
- 2 dozen cherrystone clams
- 3 cups cooked rice
Put pork cubes into a bowl; sprinkle with salt, pepper and paprika. Cover with dry white table wine. Add garlic and bay leaves. Cover; allow to stand overnight or at least 8 hours. Drain and save the juices.
Brown the pork slowly in oil. Add the juices from the marinated meat. Cook, uncovered for 30 minutes.
Add clams in shells. Cover; cook 10 to 12 minutes until clams are opened. Don't cook too long or clams will become tough.
Serve on or around a bed of cooked rice, which may or may not have been cooked with a little clam broth or with fried potatoes.
Serve with chilled white wine.