Clam and Pork Stew Recipe. This hearty winter dish combines fish and meat – an ideal dish for those who enjoy the contradictory flavours of surf and turf. Devour our Clam and Pork Stew recipe.

* 17 ½ oz pork spare ribs , cut into chunks
* 6 slices of bacon , chopped
* 1 onion , diced
* 2 carrots , diced
* 4 cloves of garlic, sliced , crushed
* ¼ oz tomato paste
* 2 tomatoes , peeled and chopped
* 3 ½ oz black beans , pre-soaked
* 3 1?3 fl oz white wine
* 2 bay leaves
* few sprigs of thyme
* 25 fl oz chicken stock
* 7 oz clams
* 2 Tbsp parsley , chopped
* 2 fl oz olive oil
* salt
* pepper
* 1 saucepan
* 1 wooden spoon
* 1 slotted spoon
* 1 tray

Information:
Serving Size 5
400 Calories Per Serving
6 Grams Of Fat

Cooking Directions:
Add the extra virgin olive oil to a large size frying pan and sear the ginger root on high for 1 full minute. Now reduced the heat to medium and add in the sake
and chicken broth to a soup pot. Once that has been completed please add the Peking sauce and either soy or teriyaki sauce. You will now want to set it all to medium or high, and let simmer for about 10 to 12 minutes. Once done, add in the sliced onions and the lean pork roast and let it cook for another 6 minutes.

Information:
Serving Size 5
310 Calories Per Serving
8 Grams Of Fat

Cooking Directions:
Place the wheat flour in a paper bag, and coat pork slices. Heat the olive oil on medium. Cook the pork and veggies to until brown. Now add the fried pork and veggies to a soup pot, and bring to a boil. Let it simmer for about 15 minutes.

Information:
Serving Size 8
310 Calories Per Serving
7 Grams Of Fat

Cooking Directions:
Warm olive oil over medium heat in a large stew or soup pot. Add lean cubed pork to the oil until cooked through. Cook remaining ingredients for 1 full hour and stir every 5 minutes. After the stew boils let it simmer for the whole hour.