Skip Nav

Pork and Clams With 3 Chiles and Coconut

Miami-based Edge Steak & Bar chef Aaron Brooks went the rustic route, serving sausage-topped clams in a cast-iron skillet, family style. They'd been made fruity and spicy thanks to the addition of coconut and three different kinds of chiles.

Read More PorkFood FestivalsGrand CochonAspen Food And Wine
Buy Our Editors' July Picks! Order Now>>