Kalua Pork and Clams
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 small onion, chopped
- 1 can (14 1/2 ounces) chicken broth
- 1 container (12 ounces) kalua pork, reheated
- 1 medium tomato, diced
- 1 small bunch spinach, blanched
- 2 pounds fresh clams
Kalua Pork and Clams
Featured in the Honolulu Star-Bulletin on December 31, 2008.
Ingredients:
Directions:
- Sauté garlic and onion in butter over medium heat.
- Add chicken broth and bring to a boil.
- Place chicken broth, kalua pork, tomato, spinach, and clams in an aluminum foil pan; cover with heavy aluminum foil and place on hibachi until clams open.
Makes 12 appetizer servings.
Approximate Nutrient Analysis per serving:
140 calories, 7 g fat, 3g saturated fat, 15 mg cholesterol, 450 mg sodium, 5 g carbohydrate, 0 g fiber, 1 g sugar, 12 g protein
