Macau-style Simmered Clam with Roasted Pork Belly


10 oz Chinese-style roasted pork belly, home-made of sore-bought
1 Portuguese sausage
1 medium onion
2 tomatoes
5 cloves garlic, minced
2 lbs clams in shell
1 cup white wine
2 tsp paprika
1 bay leave
2 whole cloves
4 tsp chopped fresh cilantro
4 tsp chopped parsley
1/4 lemon
1 boiled potato
black pepper to taste


  1. Soak the clams in water with 1 tbsp salt for an hour to remove the sand.
  2. Rinse the clams and drain well.
  3. Dice the sausage and cut roasted pork, onion, tomatoes and potato into bit-size pieces.
  4. Heat 1 tbsp olive oil in a pan, saute the onion, tomatoes, sausage and garlic until fragrant. Cook over low heat until the onion caramelize.
  5. Add pork, clams and black pepper. Toss to combine.
  6. Mix in white wine, bay leave, paprika and cloves. Toss briefly.
  7. Cover and cook over medium heat until the clams are cooked and the shells are opened. Discard clams with closed shells.
  8. Add potato, cilantro and parsley. Toss to combine. Remove to serving platter and garnish with lemon before serving.

Makes 4 servings.

Source: Hong Kong magazine