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Clams (Boston Style)
  • 12 soft clams
  • 1/8 lb salt pork or bacon, diced
Fry the diced salt pork or bacon until crisp. Add the clams, freed from the tough part, and saute them in the pork fat.

Serve on Boston brown bread.
Submitted by Tess M May 29, 2010
15 min 30 min 45 min
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