Pork and Clams with Calvados Cream

Submitted by Tammy-Joy Blair:
Submitted by Tammy-Joy Blair:
I got the idea for this dish when I was watching The Two Fat Ladies’ Jennifer Paterson cook a dish of pork and clams. It struck me that one of my favorite chicken dishes, Poulet Vallée d’Auge, would work well with pork and clams – minus the chicken of course. Calvados is an apple brandy from the Normandy region in France and I love it. Pork loves apples and calvados is made from apples so the marriage was prearranged.




4 tablespoons lard 4 cloves garlic minced 1 teaspoon sea salt 1½ pound pork loin 2 tablespoons chili sauce 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper, or to taste 2 tablespoons chopped shallots 3 tablespoons Calvados or apple brandy ¾ cup chicken stock, more if needed ¾ cup heavy cream 2 pounds clams

Nutritional information

No nutrition information available


Preheat the oven to 150 F. Heat the oil in a large heavy skillet. Mix the lard, garlic and sea salt. Rub all over the pork. Paint the chili sauce on all sides of the pork loin with the salt and pepper and cook over medium-high heat for 5 minutes on all sides. Check that it cooked through, but don’t over cook. Place on a platter and keep it warm in the oven. Add the shallots to the pan and cook for 1 minute. Add the Calvados and stock and bring to a boil. Add the cream, bring to a boil, and cook for 1 minute and reduce it for a few minutes. Taste for seasoning and add salt and pepper if needed. Place the pork loin into the sauce coating generously with the sauce. Add the clams on top and cook until clams open. Remove any that do not open. Serve with some delicious boiled potatoes with lots of butter and parsley.