pork belly and clams recipe

Stepping off the boat to this wild natural beauty was a scene I wasn’t quite expecting. 3/4 pound braised fresh pork belly, cut into 4 equal pieces, recipe follows (optional) 2 ounces pancetta in thin slices, cut into 1/2-inch pieces 1 small white onion, cut into 1/4-inch dice You can bet that I ate every last bite. And the chowder, too! This is where the recipe for New England Clam Chowder with Salt Pork Belly comes from in the first part of this post. And now, for the final stop of the Pork Crawl. xo. Served with pickled mustard seeds, watercress coulis, and buttermilk, this dish was outstanding. Head Chef Joshua Smerdon and owner Nathan Coe have taken pasties to the next level, however, with a focus on the local seasonal ingredients of Nantucket. The flavour is a mix between a North African tagine and a Spanish paella. From the town of Nantucket, we cruised across the Nantucket Bay to The Wauwinet (an inn) for dinner at its award winning restaurant Topper’s. Juicy razor clams are the perfect match for crisp pork belly. We dined out on their patio, situated on the corner of Federal Street and India Street, with a lovely House Infused Bacon Bourbon Old Fashioned in hand. Keep warm. Restaurant #9, The Proprietors Bar & Table. We were about to spend an evening together before the Pork Crawl officially started the following afternoon. What s fun and gorgeous trip! The cellar dining room was warm and intimate, washed in soft golden lighting. Chef Smerdon crafts flaky, buttery personal pies perfect for any meal, including dessert. To cook the clams, discard any clams with broken shells and any that refuse to close when tapped. With 10 seats total, this Pork Crawl thing was off to one adventurous start! The classic formula is a mixture of flour and corn flour with salt and cayenne pepper (optional). salt pork belly, ¼â€ diced 1 large white onion, ¼â€ diced 6 large white potatoes, peeled and ½â€ diced, cover with fresh water 2 dozen quahogs or chowder clams (or 2 10-oz. It’s fantabulous. I love clam chowder and it has been a long time since I have made it myself. This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. For the pickled turnips: In a small saucepan on high heat, bring the vinegar, salt, mustard seeds, ras al hanout, bay leaves, garlic, beets, jalapeno if using and 2 cups water to a boil. Add the wine, turn up the heat and bring to the boil. The National Pork Board wanted to get food service trade editors to eat those dishes and meet those chefs. Together, Chef Michael and Orla have claimed numerous awards in both food and wine. Lucky you, pretty swanky places you dined/stayed at; Nantucket sure is a gem along with Martha’s Vineyard and my beloved Cape. Nantucket was absolutely perfect. Thanks, Angie! Ahhhh…how lovely to have spent a year in that area. To say that my time in Nantucket was memorable feels like an unfair and inadequate description. Turn the heat up to high until it returns to a boil, then remove it from the heat and serve. He treated us to Pork Vindaloo Pasties, hot and spicy and incredibly delicious. Set aside. Thanks, Paula – enjoy your girls weekend!! Preheat the oven to 425°F (220°C). And I loved the unique personalities repeatedly found in fences and driveways. Using a sharp, thin-bladed knife, make small 1/2-inch-deep slits … I had some free time my first morning on the island and followed a recommendation for breakfast at The Downyflake, famous for its doughnuts. Located in the heart of the historic district, Boarding House has served the Nantucket fine dining scene for 21 years, featuring farm-to-table renditions of comfort country food. As a member of the prestigious association of Relais and Châteaux, The Wauwinet is recognized worldwide for its superior service, outstanding cuisine, and luxurious accommodations. Many of my college friends would live and work there during the summers and I always heard the best stories. Like a magnet, I was drawn to the water. fresh chopped thyme or marjoram Salt and freshly cracked black pepper, to taste Thanks, Tieghan! 4 oz. On medium-high heat, in half the oil, sear the meat in an oven-proof casserole dish on all sides, about 5 minutes. 6 large white potatoes, peeled and ½” diced, cover with fresh water, 2 dozen quahogs or chowder clams (or 2 10-oz. Topper’s boasts a wine collection of 1,450 bottles from around the world, carefully selected by Cellar Master, Craig Hanna, who has been with The Wauwinet for 23 years. Dried oysters, dried cuttlefish, dried clams: Do not rinse this or soak them ahead of time. 4 oz. Since opening little more than a year ago, Cru has become Nantucket’s premier waterfront oyster bar. The Straight Wharf area was lined with great restaurants and quaint shops. cans whole baby clams in juice), 1 qt. Leaves were just beginning to turn. coastline: including the beaches, great shopping, and plentiful dining. What a beautiful recap of a lovely trip. Add onion and saute until soft. The National Pork Board invited me to spend a couple days with them to attend their annual Pork Crawl, and that’s how I found myself eating a warm mug of this homemade chowder just off the shore of Nantucket Harbor one evening. Occasionally shake skillet while steaming. Then I opened up the room service menu and zoomed in on all things fish and seafood. I simply could not finish this amazing bowl of yum. What a beautiful trip and beautiful photos, too. This clam chowder is comforting and delicious. When I told my friends and family that I was going on a Pork Crawl with the National Pork Board, all I got back were blank faces, waiting for more explanation. I didn’t realize you lived there that long! Thank you for bringing me along on your trip!! What a fabulous and beautiful event! Flip and cook 5 min more. Wow, I would love to go to Nantucket , looks beautiful !! Well…you must make it back and visit. Nantucket is an island, a county and a town – the only place in America with the same name for all three. A wide stretch of sand all the way around the point boasts of shells too plentiful to count. Remove the pork belly from the salt mix and rinse clean. Although I am born and raised here, I don’t like chowdah, blasphemy, I know. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. It consisted of a bedroom with a king size bed outfitted in beautiful linens and a fabulously fluffy duvet that I never wanted to leave, a separate sitting area, and an envious bathroom with a separate shower and soaking tube. Thanks, Lauren! I spent quite alot of time just walking the docks, checking out the boats, and marveling at all the fishing gear some of them packed. Remove the clams as they open and place them in a bowl, making sure to dump all of the liquid from the shell before removing them. Thanks for sharing the NE Clam Chowder recipe too. The stylish nautical decor felt like an extension of the beauty outside, of the harbor’s deep blue water and sky. Remove the potatoes from the water and add them to your pot, stirring them into the salt pork and onion mixture. Then I hit the cobblestone streets of downtown Nantucket for a little shopping. Brenda, this is a beautiful post! In 2010, the National Pork Board noticed that pork was a super hot protein on independent restaurant menus, with talented chefs using pork in increasingly interesting ways. Preheat oven to 300ºF. Add the coriander seeds, thyme, bay leaves, peppercorns and duck fat. A few weeks later, they hosted a Philadelphia crawl with Chef Host Jose Garces. Strain liquid. What a blessing to spend time there, and enjoy all that amazing food. And for the day when I find them waiting for me at the store. The Wauwinet’s landscape is breathtaking, with a pristine coastline. The third box of ingredients from S.Pellegrino Brazil Flavors was sent by chef Rafa Costa e Silva, from Lasai, in Rio de Janeiro (# 24 in Latin America's 50 Best Restaurants) to chef Marcelo Corrêa Bastos from traditional Brazilian food restaurant Jiquitaia (São Paulo). The first Pork Crawl was held in Chicago in the fall of 2010, with Chef Host Paul Kahan. Use a 12-quart enameled cast iron pot or Dutch oven to make the chowder. Such a cozy, comforting mug of soup! Now I hope that I can return one day with my family, to share this island with them and get more acquainted with its New England splendor. Love the chowder too, your photos and styling are perfect. The other tidbit of information I want to share is of geography. What a beautiful place to visit! 3-layer pork belly: Blanch these as a full piece for about a minute in boiling water before use. Rub the pork belly with the cure and refrigerate for 48 hours. Remove from the shell, discard the stomach and chop the flesh into small pieces. Our group set out on foot to our first of nine – yes, NINE – stops on the 2013 Pork Crawl. It’s a place I never knew I needed to visit, and I’m now feeling so blessed to have been there. This place made me want to take the rest of the week off, throw my phone in the harbor, and just hang out and mingle with the local scene. Nantucket is one special place. Wonderful post Brenda! The fabulous colors are what first drew me in, but the flavors and textures are what made my heart sing. Cook the pasta in the boiling salted water. I have never been to Nantucket…it’s on the bucket list! 2 dozen quahogs or chowder clams … The pork is salty but it helps to season the potatoes now so they absorb the flavor. A stew that combines lobster, clams and mussels with pork belly and chorizo had to be on the list. We were thankful for a beautiful fall day as we ate our pasty-pie outdoors on nearby benches here at the Nantucket Pasty Company. I want to try this recipe!! They could have played there for hours. Add the vermouth and vinegar, bring to the boil and reduce the volume of the liquid by half. Ahhhhh…The Wauwinet, all beautiful and golden, its face warm and glowing in the setting sun. The next morning I had some free time before meeting up with everyone again for the Pork Crawl. In a colander set over a large bowl, drain the pork, reserving the marinade. Fill the clam shells with the vegetable and clam mixture, sprinkle with the breadcrumbs and Parmesan and grill for a couple of minutes until golden-brown. Add to the vegetable and cream mixture, along with the clam meat. This dish was one of my favorites. Serve with the pork. The honey crisp apple compote was a bright crisp contrast, a nod to the current season. But then they decided to change it up, to do something more exciting, more engaging. The menu reflects the same sentiment, borrowing influences and flavors from international cuisines, while highlighting ingredients harvested on small Nantucket and New England farms. The takeoff at dusk was awesome, with an orangey-pink sunset on the horizon, cut out with blackened silhouettes of Boston. The Pulled Pork Slider was layered with smoked paprika aioli, zucchini pickles, and a fried oyster. Steam the clams over high heat until they have just opened. And if you keep reading, I’ll help you out with where you should make dinner reservations! Chef Kyle’s bowl (above) was all about a chowder of sophistication. Sadly, I was at a point in the Pork Crawl (Stop #8) where I needed to slow down. I guess that’s what I get for boasting about finishing every last bite at Stops #1 through #7! Preheat oven to 300ºF. Marcelo received ingredients made by chef Rafa at Lasai and transformed them into a Jerusalem artichoke chowder … Your email address will not be published. I’ve never been to Nantucket. Cook until open, about 7 minutes. Rub the pork belly with the cure and refrigerate for 48 hours. Place pork belly in a roasting pan and pour liquid over. Let it sit overnight, or at least 6 hours. I kept pinching myself. Since visiting Nantucket earlier this month, I can now say that clam chowder, specifically this New England Clam Chowder with Salt Pork Belly, now lives within my heart. water (or 1 qt. I hope you like this clam chowder, too. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Adapted from Stephen Gerike of the National Pork Board. Heat oil in a large skillet over medium heat. When I return to Nantucket some day, I’m going to eat in that fabulous space. On cue, I responded with, “Well I’m not really sure what this Pork Crawl thing is, either. He said, “Just trust me, this is what I use when I can’t get chowder clams. Fry for two to three minutes. Rolled ’nduja-stuffed pork belly. The next three courses were equally amazing. Beautiful! This is the point where the ferries pass, transporting visitors to and from the mainland. Executive Chef Jeff Worster and co-owner Susan Handy have created an eclectic bistro-diner hybrid with quirky, ever-changing menus that keep diners coming back. But now it is, to return again!! Add clams and remaining butter. Chef Michael was the local host of the Pork Crawl and spent the remainder of the day with us.

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