2 ratings

Grilled Pork Chops with Littleneck Clams


My variation of surf n turf, this recipe gets fully outfitted with a grilled pork chop, Littleneck clams, and asapargus-and-bacon kebabs. 


  • 4 slices double smoked bacon, cut about 3 inches long
  • 4 stalks green asparagus, steamed and cut into thirds
  • 4 stalks white asparagus, steamed and cut into thirds
  • 8 cloves roasted garlic
  • Four 8-ounce pork chops
  • 1 Teaspoon slivered garlic
  • 1 red bell pepper, small diced
  • 1 yellow bell pepper, small diced
  • 24 Littleneck clams
  • 2 Cups white wine
  • 2 Tablespoons chopped parsley
  • Olive oil, as needed
  • Salt and pepper, to taste


Preheat the grill to medium-high.

Season the bacon with olive oil and grill about 3 minutes on each side. Set aside. Assemble four kebabs by skewering alternating 3 pieces of green and 3 pieces of white asparagus on each skewer. Place one piece of bacon and 2 roasted garlic cloves on the top.

Season the pork chops with olive oil and salt and pepper to taste. Grill for 5 minutes on each side, until the internal temperature reaches 125 degrees for medium and 155 degrees for well done.

Meanwhile, in a heavy-bottomed sauce pan, heat 4 tablespoons of olive oil and sauté the garlic and peppers. Add the clams and white wine and cover. Allow the clams to steam until they are open, about 5 minutes. Add the parsley last and season with salt and pepper to taste.

To plate, place the pork chop down on the place and top with 6 clams. Spoon the pepper pan sauce on top and garnish with a kebab that has been warmed through on the grill.