Pork and Clams

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.


  • 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


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

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