Pork and Clams

Name: Pork and Clams
Prep time: 30 min
Cook time: 45 min
Yield: 4
Ingredients: 1 ½ lb skinless pork belly; 2 Tablespoons smoked paprika; Salt and pepper; 6 Tablespoons extra virgin olive oil, divided; 1 large yellow onion, chopped; 4 cloves garlic, minced; 2 Tablespoons tomato paste; 3 bay leaves; 3 cups dry white wine; 2 cups water; 24 little neck clams; 1 Tablespoon fish sauce; ½ cup chopped parsley; Grilled bread for dipping

Chef Dale Talde kicks lobster & steak to the curb as he puts a Spanish-style spin on your typical surf ‘n’ turf by creating Pork & Clams, Lobster and Mushroom Fideos, and Tomato & Tuna Bread then washing it all down with a tasty Michelada.

Recipe from:

All Up In My Grill

Ingredients

1 ½ lb skinless pork belly
2 Tablespoons smoked paprika
Salt and pepper
6 Tablespoons extra virgin olive oil, divided
1 large yellow onion, chopped
4 cloves garlic, minced
2 Tablespoons tomato paste
3 bay leaves
3 cups dry white wine
2 cups water
24 little neck clams
1 Tablespoon fish sauce
½ cup chopped parsley
Grilled bread for dipping

Steps

Heat the grill to medium high heat.
Season pork belly with smoked paprika, salt and pepper, and place on the grill.

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