1 pork tenderloin
1 c. white wine
4 cloves chopped garlic
2 hot chili peppers, chopped or 1 tsp. red pepper flakes
1/4 c. olive oil
3 jars sm. white potatoes
Salt
1 stick butter
1 dozen sm. clams

Cut meat into cubes, add wine, garlic, salt, pepper and let stand turning occasionally at least six hours or overnight.

Melt butter (1 stick) and 1/4 cup olive oil in heavy pot. Add meat and brown and simmer for about an hour. Add the reserved marinade to the meat. Put 3 jars of small white potatoes into meat and 1 dozen small clams. Cover. When clams open, serve.