Chef Rob Campbell demonstrates how to cook clam and pork belly amatriciana live on 'Your Morning Saturday.'
It's one of several new meals making the way onto the revamped menu at Revolution Grille, 5333 Monroe Street, in Toledo.
Here's how you can recreate the dish:
4oz pork belly, or bacon
2oz medium diced red onion
2oz sliced spicy banana peppers
4 cloves minced garlic
8oz fresh chopped clams
16oz san marzano tomatoes
3tbsp chopped fresh oregano
Shaved Pecorino Romano cheese
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