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1
Peel the garlic, half it and remove the green part inside. Crush teh garlic.
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2
Rub the pork fillet with the crushed garlic, the paprika, a little salt and put the meat in a ceramic or glass bowl. Add the white wine and marinate overnight or for 24 hours, turning the meat over at least once.
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3
Wash the fresh clams under running water. In a big bowl add the clams, cover with fresh water, add 3 tablespoons of water (water should taste like sea water, quite salty!) and stir to dilute the salt. Leave the clams in the water for a minimum of 4 hours in the fridge so they open and squirt out any sand they might have inside. Drain the clams, wash under running water and set aside in the fridge.
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4
Pat dry the meat, and cut in 1 inch cubes.
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5
In a wide pan (that has a tight fitting lid), add the rendered lard (or Olive Oil but try and find the lard, it's worth all your effort - plus you can use the rest to make savoury pie crusts that come absolutely amazing and flaky) and fry the meat until golden all over over medium-high heat.
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6
When you are ready to serve, put the pot with the meat over high heat, add the drained clams and the coriander leaves and mix. Cover the pot with a tight fitting lid and cook over high heat for 3 minutes, shaking the pan once in a while to distribute the heat evenly.
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7
Serve immediately (discard any clams that haven't opened) and garnish with quarters of fresh lemon.
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8
Some slices of good country bread will come in handy to dip in the sauce. Bom apetite!
