• 4 lbs boneless pork shoulder butt cut into 1-inch pieces
• 1 tablespoon oil avocado oil or olive oil
• 5 garlic cloves sliced
• 1 tablespoon harissa
• 1/2 teaspoon smoked paprika or regular paprika
• 1/2-1 teaspoon coarse kosher salt
• 1/4 teaspoon coarse ground black pepper
• 1 cup white wine any variety, I usually use dry white wine, but have used rose with great results
• 3 lbs small clams cockles, bottlenecks, etc I used New Zealand Cockles I got at Costco) rinse with sugar water to remove all sand, do this twice and let them soak, then swish them to open and replace sand with the sugar water, like ocean waves that flow to get the sand in there, get the sand out and the sugar will dissolve leaving great un-gritty clams. (you can use salt and in your water if you prefer to wash out the sand)

Serve with

• 1 lb baby Yukon gold potatoes coated in oil and salt roasted in oven 400° for 15 minutes
• Crusty bread
• Lemon wedges