Clean the clams, washing them well with lemon juice and cold water. Cook in 1 cup of water. Strain and set water aside. Chop the clam flesh into cubes. Then fry onion and salt pork fat. In the meantime parboil potatoes. Then in a casserole, put a layer of potatoes followed by a layer of clams. Add salt, pepper and garlic.

Sprinkle flour on top and cover with another layer of potatoes and more flour. Pour in 1 cup boiling water and simmer for 20 minutes. Add milk and butter. Bring to boil and cook for another 3 minutes. Add water clams were cooked in, simmer for a further 2 minutes. Serve hot.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

Cook the rice and keep warm. Melt 1/2 oz. butter and saute quartered tomatoes gently. Add sliced mushrooms. Set aside. Using rest of butter, fry thin liver slices after sprinkling with salt, pepper and garlic. Place liver on top of rice, pour warmed brandy over liver and serve immediately. Garnish with tomatoes and mushrooms.

Recipe by: Chef Yolande Cools-Lartigue, author of The Art of Caribbean Cooking.

Photo via donaldrussell.com

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Cut each pepper into strips of four lengthwise. Place in wide mouth jar. Add onions, carrots, beans, clove and salt. Then pour vinegar to cover ingredients filling it to the top. Seal and allow it to stand for 24 hours and use as required.