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Where else did you go in New England?
- Thread starter pat-nocal
- Start date
And the Brick Alley Pub, also in Newport had an amazing dish of
Portuguese Littlenecks. Oh-my-gosh it was soooo good. I understand Bon Appetit featured it in their 50th anniversary issue October 2006 and possibly the Nov 05 RSVP section...I think it was printed as Clams Portuguese. It doesn't seem to be available online at Epi so I'll have to get to the library and see if I can find it. Can't WAIT to make that dish as well.
Portuguese Littlenecks. Oh-my-gosh it was soooo good. I understand Bon Appetit featured it in their 50th anniversary issue October 2006 and possibly the Nov 05 RSVP section...I think it was printed as Clams Portuguese. It doesn't seem to be available online at Epi so I'll have to get to the library and see if I can find it. Can't WAIT to make that dish as well.
No, shoot, we didn't make it to Boston this time,
I would definitely have contacted you lady. We almost made it to Cape Cod too but ran out of time. The trip originated with a wedding, then visiting husband's family and friends in Pennsylvania then had about 5 days to go on a side trip. We were really torn between heading to NYC-area or up to Maine to see Acadia Nat'l Park...in the end we headed to Mystic, CT (lovely town...had some some great food there as well as perhaps the best ice cream I've ever eaten), then Newport, RI for a couple nights (loved the scenery and mansions and guided by some locals had some incredible meals which I'm longing to replicate at home), then a stop at the CIA Hyde Park-NY (where Charlie studied) on the way back to Pennsylvania for a few more days with family. A busy but fun trip.
Can't wait to return to the area. There's so much to see and do on the east coast.
I would definitely have contacted you lady. We almost made it to Cape Cod too but ran out of time. The trip originated with a wedding, then visiting husband's family and friends in Pennsylvania then had about 5 days to go on a side trip. We were really torn between heading to NYC-area or up to Maine to see Acadia Nat'l Park...in the end we headed to Mystic, CT (lovely town...had some some great food there as well as perhaps the best ice cream I've ever eaten), then Newport, RI for a couple nights (loved the scenery and mansions and guided by some locals had some incredible meals which I'm longing to replicate at home), then a stop at the CIA Hyde Park-NY (where Charlie studied) on the way back to Pennsylvania for a few more days with family. A busy but fun trip.
Can't wait to return to the area. There's so much to see and do on the east coast.
p.s. if you find yourself in Mystic, I highly recommend a stop for ice cream at the
Mystic Sweets and Ice Cream Shoppe. I'm a tough customer when it comes to desserts, especially ice cream...the ice cream I had there was incredibly delicious.
http://www.mysticsweets.com/
Mystic Sweets and Ice Cream Shoppe. I'm a tough customer when it comes to desserts, especially ice cream...the ice cream I had there was incredibly delicious.
http://www.mysticsweets.com/
Made the clam dish, good schtuff. Rec: Clams Portuguese
Clams Portuguese
Chourico can be hard to find, so we used Spanish chorizo. Served with crusty bread to soak up the broth. For a more substantial dish, serve over linguine.
1 pound soft Spanish chorizo sausage, casings removed, coarsely crumbled
2 large white onions, halved, thinly cut crosswise into 1/3-inch thick slices
2 large green bell peppers, cut into 1/3-inch thick slices
2 8 oz bottles clam juice
1 cup dry white wine
1/4 tsp dried crushed red pepper (or more if sausage is mild)
32 littleneck clams (about 5 lbs), scrubbed
3/4 cup chopped fresh cilantro, divided
1 red bell pepper, finely chopped
1 lemon, cut into 8 wedges
Heat large pot over medium-high heat. Add first 3 ingredients to pot (Pat’s note: I drizzled a little olive oil in the pan first); saute until vegetables are tender and sausage is brown, stirring frequently and breaking up sausage with back of fork, about 10 minutes. Add clam juice, wine, and crushed red pepper; bring to a boil. Reduce heat to medium; simmer 3 minutes. Add clams; cover and cook until clams open, about8 minutes (discard any clams that do not open). Stir in 1/2 cup cilantro. (Pat’s note: After tasting the broth I also seasoned with a sprinkle of Kosher salt.)
Transfer mixture to large bowl. (Pat’s note: I divided into individual serving bowls). Top with remaining cilantro and red bell pepper. Garnish with lemon wedges.
Source: 11/05 and 10/06 Bon Appetit magazine, from Brick Alley Pub & Restaurant, Newport, Rhode Island.
Magazine note: Portugese cooks have been combining shellfish and pork for ages, and now American chefs are catching on. Over the past few years we’ve noticed many versions of this dish showing up on restaurant menus across the country. At Brick Alley, they use local littleneck clams and garlicky chourico, or Portuguese sausage.
Pat’s notes: Having had this great dish at the restaurant last week I couldn’t wait to replicate it at home. At the restaurant it was served with slices of sausage instead of crumbled, and lots more broth than this recipe made. This recipe ended up thicker and chunkier, but no matter...the flavor was great, we really enjoyed it, and will definitely be making it again and again.
Clams Portuguese
Chourico can be hard to find, so we used Spanish chorizo. Served with crusty bread to soak up the broth. For a more substantial dish, serve over linguine.
1 pound soft Spanish chorizo sausage, casings removed, coarsely crumbled
2 large white onions, halved, thinly cut crosswise into 1/3-inch thick slices
2 large green bell peppers, cut into 1/3-inch thick slices
2 8 oz bottles clam juice
1 cup dry white wine
1/4 tsp dried crushed red pepper (or more if sausage is mild)
32 littleneck clams (about 5 lbs), scrubbed
3/4 cup chopped fresh cilantro, divided
1 red bell pepper, finely chopped
1 lemon, cut into 8 wedges
Heat large pot over medium-high heat. Add first 3 ingredients to pot (Pat’s note: I drizzled a little olive oil in the pan first); saute until vegetables are tender and sausage is brown, stirring frequently and breaking up sausage with back of fork, about 10 minutes. Add clam juice, wine, and crushed red pepper; bring to a boil. Reduce heat to medium; simmer 3 minutes. Add clams; cover and cook until clams open, about8 minutes (discard any clams that do not open). Stir in 1/2 cup cilantro. (Pat’s note: After tasting the broth I also seasoned with a sprinkle of Kosher salt.)
Transfer mixture to large bowl. (Pat’s note: I divided into individual serving bowls). Top with remaining cilantro and red bell pepper. Garnish with lemon wedges.
Source: 11/05 and 10/06 Bon Appetit magazine, from Brick Alley Pub & Restaurant, Newport, Rhode Island.
Magazine note: Portugese cooks have been combining shellfish and pork for ages, and now American chefs are catching on. Over the past few years we’ve noticed many versions of this dish showing up on restaurant menus across the country. At Brick Alley, they use local littleneck clams and garlicky chourico, or Portuguese sausage.
Pat’s notes: Having had this great dish at the restaurant last week I couldn’t wait to replicate it at home. At the restaurant it was served with slices of sausage instead of crumbled, and lots more broth than this recipe made. This recipe ended up thicker and chunkier, but no matter...the flavor was great, we really enjoyed it, and will definitely be making it again and again.
We sure did. The cafe was the only restaurant open when we arrived...the other 4 restaurants
had stopped seating diners at 1 p.m. (boohoo). But the cafe food was great and the long lines attested to its popularity. Lucky you to get to visit such a beautiful area each year.
had stopped seating diners at 1 p.m. (boohoo). But the cafe food was great and the long lines attested to its popularity. Lucky you to get to visit such a beautiful area each year.