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Stir-Fried Pork and Clams

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(Recipe ID: 467)

Serves 4

Preparation time: 30 minutes; Cook time: 8 minutes

Source: Vito De Carolis

Comercial clam juice may be substituted for fresh.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 18 Small clams
  • 1/2 cup Clam broth
  • 1 tablespoon Cornstarch
  • 2 tablespoons Soy sauce
  • 1/2 pound Lean pork
  • 1/4 pound Fresh mushrooms
  • 1 cup Peas, parboiled
  • 2 tablespoons Extra Virgin Olive Oil *


  1. Shell clams: wash in cold water; scrub thoroughly with a brush to remove sand.
  2. Insert a blunt knife blade between the two shells and press downward on the hinges.
  3. This will slash the claim’s strong tensile muscle, making it easy to pry the shell apart.
  4. With the knife, scrape each shell to loosen the meat; carefully remove any shell fragments.
  5. Reserve their broth.
  6. Combine clam broth with cornstarch and soy sauce; then add to clams and toss to coat.
  7. Set aside.
  8. Slice pork thin against the grain.
  9. Slice mushrooms.
  10. Heat Extra Virgin Olive Oil in a wok pan.
  11. Add pork and stir-fry until it loses its pinkness (about 2 minute).
  12. Add mushrooms and peas. Stir-fry until mushrooms soften (about 2 minutes).
  13. Add clams; stir-fry to heat through and to thicken sauce (about ½ minute).
  14. Serve at once.


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