1 pound medium shrimp
8 or 9 clams, peeled and seeded
2 tablespoons olive oil
1 pound clams, peeled and seeded
1 tablespoon margarine
salt and pepper to taste
Heat a nonstick skillet, or sieve, over medium heat. Slowly cook shrimp in olive oil until opaque, then remove from pan. Heat remaining olive oil in pan to medium heat. Saute clams and olive oil in small pan or bowl over medium heat.
Meanwhile, heat lemon juice in small bowl or saucepan. Slowly add pork, using fat with fingers, to pan. Makes 1 1/2 cups and marinates 4 to 5 hours, depending on size of shrimp.
Place shrimp in sieve with oil and lemon juice. Remove clams and discard juice. Toss clams with olive oil, mustard, salt and pepper. Place clams in sieve. Toss clams with lemon-lime soda and place in refrigerator.