salt pork belly, ¼â€ diced. Add to the vegetable and cream mixture, along with the clam meat. Hope you are well! Required fields are marked *, Notify me of follow-up comments via e-mail. Creative pork dishes are sent out from their open kitchen by Chef Jeff and Chef Todd Edwards. Served with pickled mustard seeds, watercress coulis, and buttermilk, this dish was outstanding. Fry the meat in … I had to look it up on a map to make sure I even knew where it was. We were thankful for a beautiful fall day as we ate our pasty-pie outdoors on nearby benches here at the Nantucket Pasty Company. Put pork in a dish, and add the wine, paprika, bay leaf, cloves, pepper, salt and 2 cloves of garlic. I was told that my flight from Boston to Nantucket would use a “smaller” plane, but I was not prepared for the teeny tiny vessel I was led to. You can bet that I ate every last bite. Add the carrots, celery, onion, fennel, thyme, and … Hopefully, you will visit again and see more of the southeastern Mass. Chef Chris Freeman and co-owner/wife Heather opened this intimate bistro in 2006, serving beautifully prepared cuisine focused on simple, elegant flavors. Add the clams and simmer with the lid on for 5 minutes, or until cooked through. 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. As an Amazon Associate I earn from qualifying purchases. 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. Rinse them briefly just before it’s time to throw them into the pot. The recipe comes from Stephen Gerike, the Director of Food Service Marketing for the National Pork Board. I love clam chowder and it has been a long time since I have made it myself. Coarsely chop the clam meat into ½” pieces and set them aside in a clean bowl. The honey crisp apple compote was a bright crisp contrast, a nod to the current season. 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. Oh, lucky me! Cover and steam until clams have opened (about 7-8 minutes). 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 cellar dining room was warm and intimate, washed in soft golden lighting. I don’t ever remember not liking clam chowder. First stop was American Seasons with Chef/Co-Owner Michael LaScola and his wife/Sommelier/Co-Owner Orla Murphy-LaScola. And it was awesome. We happily accepted our plates of Cured Berkshire Pork Belly Scrapple with a Nantucket pullet egg, sitting atop a toasted cider muffin. The chowder looks just wonderful and all the photos remind me so much of the year we lived in New England when hubby and I were just married and he was in the Navy. Nantucket is one special place. The National Pork Board wanted to get food service trade editors to eat those dishes and meet those chefs. But now it is, to return again!! This is the point where the ferries pass, transporting visitors to and from the mainland. Use a 12-quart enameled cast iron pot or Dutch oven to make the chowder. Take five spice, pepper, and salt mixture and sprinkle and rub on fat side. Upon my arrival that first evening, I promptly hung the “Please Do Not Disturb” elephant on my door by its trunk, read the personal welcome on my pillow, and nibbled on the little box of delicious chocolate covered cranberries that I soon found sold all over the island. The classic formula is a mixture of flour and corn flour with salt and cayenne pepper (optional). All I know is that I’m going to walk the town of Nantucket with a bunch of people I’ve never met and eat a whole lot of pork.” And then I quickly added in, “And I canNOT wait to go!”. Their third restaurant in Nantucket, Corazón del Mar is the playful and informal one of the bunch, with a fun ceviche bar and brightly painted decor. Thanks for sharing the NE Clam Chowder recipe too. (See map that was included earlier in this post. Season pork all over with 1 1/4 teaspoons salt and 1/2 teaspoon black pepper, and place in a large ziplock plastic bag. To fry whole belly clams, you’ll want a simple dredge. Restaurant #9, The Proprietors Bar & Table. When I was researching Nantucket on the internet before leaving Minnesota, Black-Eyed Susan’s came up frequently. I adore this recap! Combine the brown sugar, salt, oranges, onion, garlic, thyme, rosemary, cilantro, and peppercorns. Known for his innovation and attention to detail, we all knew that we were in for a treat. The private dining room at Topper’s was dimly lit with a soft golden glow. xo. Soak the clams in water seasoned with salt about 1 to 2 hours. Thank you for bringing me along on your trip!! Preheat oven to 300ºF. I kept pinching myself. Coat the pork belly in the mixture and place in an airtight container, covering with all of the mix. Add the vermouth and vinegar, bring to the boil and reduce the volume of the liquid by half. posted by Brenda Score on October 30, 2013 (updated January 4, 2021). Juicy razor clams are the perfect match for crisp pork belly. The flavour is a mix between a North African tagine and a Spanish paella. His Restyo Oyster Chowder was velvety smooth, with potato confit, tender leeks, and crispy smoked trotters (amazing!!). What a blessing to spend time there, and enjoy all that amazing food. ;). Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. It’s a lovely, lovely place. When the oil is warm, add the red pepper flakes and garlic and cook for … And share a photo on Instagram with the hashtag #afarmgirlsdabbles! Beautiful! Place them in a large steamer pot with one quart of water under the steamer basket. But words fail me. Next stop on the Pork Crawl map was Òran Mór, located up a flight of copper stairs in an historic Nantucket home. Topper’s received Wine Spectator’s Grand Award in the 2013 “Restaurant Wine Awards” for the 17th consecutive year, being one of only 13 or so restaurants worldwide to receive this top honor. I can only imagine how striking Nantucket is in its full color glory. I was wishing our daughters were with. A wide stretch of sand all the way around the point boasts of shells too plentiful to count. With 10 seats total, this Pork Crawl thing was off to one adventurous start! He’s passionate about pork, and you wouldn’t need to see his tattoo to figure that out. The trip, the food, the whole experience…so excellent. Cook until open, about 7 minutes. Chef Kyle’s bowl (above) was all about a chowder of sophistication. Probably nothing like the pork version you had, though. Even when I was a kid, and not quite sure if clams were good or not, I still liked the overall flavor and aroma, and didn’t mind scooting a couple big pieces of clams to the side to spoon up the rest. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. The pasty, pronounced “pass-tea”, is a hand pie traditionally filled with seasoned meat and vegetables, and is native to Cornwall, England. Adapted from Stephen Gerike of the National Pork Board. Well…you must make it back and visit. The fabulous colors are what first drew me in, but the flavors and textures are what made my heart sing. Add the coriander seeds, thyme, bay leaves, peppercorns and duck fat. In a wide shallow pot heat chilis, sake, smashed ginger, smashed lemongrass, smashed garlic and 200mls of water to the boil. Gently heat and poach the pork over a low heat for 2 hours. Not even one little bit. remove the open clams into a serving bowl every 20-30 seconds. Brush the meat with the paste, then chili sauce, cover and refrigerate for 24 hours. Add onion and saute until soft. Stephen Gerike (left), Director of Food Service Marketing for the National Pork Board, was our host as we boarded the Wauwinet Lady. He is dedicated to regional and seasonal produce, and really loves his pork, utilizing nose-to-tail cuisine. 3-layer pork belly: Blanch these as a full piece for about a minute in boiling water before use. To cook the clams, discard any clams with broken shells and any that refuse to close when tapped. Heat oil in a large skillet over medium heat. 4 oz. The other tidbit of information I want to share is of geography. Now they’re ready to use. At the warm and intimate bar adorned with fabulous sketches from the sea, we sipped on Apple Manhattens, handcrafted with apples macerated in Woodford Reserve Whiskey. The takeoff at dusk was awesome, with an orangey-pink sunset on the horizon, cut out with blackened silhouettes of Boston. And the chowder recipe, must be actioned! This historic inn features 32 guest rooms and 4 cottages. If you ever get the chance, I highly recommend spending some time there. Since opening little more than a year ago, Cru has become Nantucket’s premier waterfront oyster bar. Remove the clams from their shells, leaving the adductor muscles attached to the shell. Strain the cooking liquor and reduce by three quarters. These are very tough in large clams and aren’t fun to chew. Add herbs and salt the potatoes lightly. If using canned clams, drain them, reserving the juice. It’s a place I never knew I needed to visit, and I’m now feeling so blessed to have been there. And for the day when I find them waiting for me at the store. Ahhhhh…The Wauwinet, all beautiful and golden, its face warm and glowing in the setting sun. Love the chowder recipe too! Add the cream and reduce again by half. Strain liquid. Keep warm. Nantucket was never on my bucket list. Thanks, Georgia! Remove from the shell, discard the stomach and chop the flesh into small pieces. What a beautiful recap of a lovely trip. Nantucket IS amazing. It was fun to take a peek inside one of the waterside shops selling fresh fish and seafood. I’ve included Stephen’s instructions for using chowder clams, though, for any of you with access to them. 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. Hence the Pork Crawl concept was born. He treated us to Pork Vindaloo Pasties, hot and spicy and incredibly delicious. Chef Michael’s Berkshire Pork Confit with Boudin Noir Perogi and Smoked Ham Hock Broth was a work of art, hungrily devoured. Because most people have a vague idea of where the island of Nantucket lies, but then are somewhat surprised when they actually seek it out on a map. Tip in the pork and cook for about 5 mins until lightly browned, but not cooked through. We were about to spend an evening together before the Pork Crawl officially started the following afternoon. Wash the clams to remove any sand or grit. Diverse recipes to cook with the Vermicular Musui–Kamado. Heat the olive oil in a saucepan and fry the fennel, spring onions and ginger over a medium heat for 10 minutes, until soft. Pour the remaining olive oil into the pan, then add in … When I return to Nantucket some day, I’m going to eat in that fabulous space. We were seated under a sweet outdoor covered patio, climbing lush with ivy. Rolled ’nduja-stuffed pork belly. If you're looking for a pork belly recipe why not try … They are the perfect hand-held lunch. The next day, rinse the cure off and, in a small braising pot, sear the pork belly in olive oil until golden brown. When the potatoes are just tender, add the chopped clams and season generously with freshly ground black pepper. Read about our approach to external linking. The pork is salty but it helps to season the potatoes now so they absorb the flavor. While enjoying fresh-from-the-bay oysters at Topper’s, one of the nation’s most acclaimed restaurants, we were introduced to Chef Kyle Zachary. Place pork belly in a roasting pan and pour liquid over. We then headed back to The White Elephant where Cisco Brewers was waiting for us, with their local brews and dessert of cheeses and chocolate truffles. Ahhhh…how lovely to have spent a year in that area. The Straight Wharf area was lined with great restaurants and quaint shops. Stir for several minutes, until fat begins to render and the onions are soft and just beginning to brown. Erin Zircher, Cru’s Executive Chef and partner, has created a menu of simple and elegant New England classics, made with ingredients from local waters. I took off walking, past the harbor, past the Coast Guard station, to the Brant Point Lighthouse, standing stout at just 26 feet tall. Ingredients. Remove from the pan, then set aside on a plate. A few weeks later, they hosted a Philadelphia crawl with Chef Host Jose Garces. But now? Dried oysters, dried cuttlefish, dried clams: Do not rinse this or soak them ahead of time. In a colander set over a large bowl, drain the pork, reserving the marinade. Chef Smerdon crafts flaky, buttery personal pies perfect for any meal, including dessert. Nantucket was absolutely perfect. Chef Kyle and Stephen each demonstrated their own versions of clam chowder. The Wauwinet’s landscape is breathtaking, with a pristine coastline. And, if you like some light reading, I recommend the novels of Elin Hilderbrand, set on, Nantucket, of course. I didn’t realize you lived there that long! 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. Although I am born and raised here, I don’t like chowdah, blasphemy, I know. I grabbed my opportunity to click a shot of Stephen’s forearm. The bottom photo on the left shows an oyster farm, not far from The Wauwinet. ;). Turn the heat up to high until it returns to a boil, then remove it from the heat and serve. Serve boiling hot in a mug with oyster crackers. Lucky you, pretty swanky places you dined/stayed at; Nantucket sure is a gem along with Martha’s Vineyard and my beloved Cape. low sodium chicken broth) ½ tsp. The first Pork Crawl was held in Chicago in the fall of 2010, with Chef Host Paul Kahan. Love the chowder too, your photos and styling are perfect. It was SO MUCH FUN! Stephen’s version of New England clam chowder was pure comfort served in mugs, and easily attainable for home cooks. Then I opened up the room service menu and zoomed in on all things fish and seafood. 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. :). Method. Combine the brown sugar, salt, oranges, onion, garlic, thyme, rosemary, cilantro, and peppercorns. It’s a destination that wasn’t on my radar. Nantucket is an island, a county and a town – the only place in America with the same name for all three. See our. It was magical. The Inn was sophisticated, yet completely charming and inviting with natural elements everywhere, and an always-smiling staff that remembered my name. In a large saucepan, melt 2 tablespoons … What a beautiful place to visit! The purée lent a tropical feel that was so lovely. I had never been to this part of the US, so flying over Cape Cod and seeing the intricately drawn lines of Atlantic Ocean meets North America, with all its inlets and peninsulas and islands, was truly fascinating. Wonderful post Brenda! Very special. Remove the potatoes from the water and add them to your pot, stirring them into the salt pork and onion mixture. So glad you had a great time! What a fun adventure! The Pulled Pork Slider was layered with smoked paprika aioli, zucchini pickles, and a fried oyster. It’ll get you by until you find them.” So that’s what I used, which obviously made this chowder even easier to make. 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. Although the crawls were a hit, the team decided that two crawls in one year was asking too much of their editorial and chef friends, so in subsequent years they’ve held one crawl per year. 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. Wash the clams thoroughly in several changes of water. Chef Michael was the local host of the Pork Crawl and spent the remainder of the day with us. Chef Tom served us “Kung Pao” Pigtail and this fantabulous sandwich of Shaved Pork-Umms with Scallion, Sesame BBQ, and Kimchee Biscuit. Add clams and remaining butter. Sadly for me, living in the landlocked state of Minnesota, I could not find any clams as large as those after stopping at three local stores. Remove and add the celery, onion, carrots, garlic, and sachet to the pot and cook until … 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. Rub the pork belly with the cure and refrigerate for 48 hours. To make the pork belly, sprinkle the pork with the salt, cover with cling film and place in the fridge overnight. If your health depends on nutrition information, please calculate again with your own favorite calculator. Now I eat it all, of course, always wishing there were more and bigger clams, and even bigger bowls. He said, “Just trust me, this is what I use when I can’t get chowder clams. The point was natural and beautiful, with deep sand, swaying grasses, and colorful wildflowers. A large platter of charcuterie, made in-house by Chef Michael, was placed on the table as “Buffalo Trace Cut the Fat & Blood” cocktails poured into jelly jars were set before us. Its nautical landmarks were so very different from the cards in our own car! I threw in a couple extra for good measure. Thanks…Gina. This is their first restaurant. Cut the meat into 1 to 2-inch cubes. The rest is easy. Sadly, I was at a point in the Pork Crawl (Stop #8) where I needed to slow down. Boarding House is owned by the same husband-and-wife chef team Seth and Angela Raynor. ), We passed the Brant Point Lighthouse, the second oldest lighthouse in the US. Lovely photos, too! Another favorite dish of mine was this bowl of Pork Belly Ramen with Housemade Udon Noodles, Shiitake Mushrooms, and a Soft Poached Egg. 2 dozen quahogs or chowder clams … This post may contain Amazon or other affiliate links. 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. In a bowl, combine salt, sugar, and spices. In boiling water, add pork belly, fat side down and cook 5 minutes. What s fun and gorgeous trip! Thanks for sharing! Nutrition information is automatically calculated by Nutritionix. Remove the pork belly from the salt mix and rinse clean. The restaurant’s name translates to “Heart of the Sea”, where husband-and-wife chef team Seth and Angela Raynor feature Latin-inspired seafood dishes, along with some pretty awesome pork. We were greeted with champagne and hors d’oeuvres on the shore as the sun was settling into the horizon. It was fun to see that each home was named, liked the boats in the harbor. Thanks, Angie! Stepping off the boat to this wild natural beauty was a scene I wasn’t quite expecting. xo. Discard any that remain closed. I guess that’s what I get for boasting about finishing every last bite at Stops #1 through #7! Surf and turf with a difference! Hey, that guy looks familiar! Once all of the clams have opened, turn the heat off and strain the liquid from the bottom of the steamer into a clean bowl. … The evening quickly turned black and the coastline became even more incredible. Mix all ingredients except pork belly in a pot and bring to a gentle boil; reduce heat and simmer for 30 minutes. In the past, they picked one or two chefs and brought them to New York for desk side visits. I flew from Minneapolis to Boston, and then on to Nantucket. To say that my time in Nantucket was memorable feels like an unfair and inadequate description. Let it sit overnight, or at least 6 hours. The next day, dust off the salt and place the pork into a large saucepan. It was such an incredible experience. It was an absolutely amazing experience that I’ll never ever forget. water (or 1 qt. Our group set out on foot to our first of nine – yes, NINE – stops on the 2013 Pork Crawl. I had some free time my first morning on the island and followed a recommendation for breakfast at The Downyflake, famous for its doughnuts. The team behind the Pork Crawl was already familiar with pub crawls and thought they could make the concept work for bites of pork, too. Rinse off the cure, place in a baking dish and add the chicken stock. I’m going to try to recipe, where can I find pork belly? In 2011, the National Pork Board took editors to Portland, OR; in 2012, Richmond, VA; and in 2013 they made Nantucket the destination. Wow that is alot of scrumptious food right thar! Legend has it, that throwing a penny overboard as you round this light when leaving the island insures your return to Nantucket. We are going on a girls’ weekend soon to Falmouth on the Cape (where you get the island ferry), and it’s my job to figure out the restaurant choices when we’re not cooking in, too many possibilities! Isn’t that gorgeous?! A great big thank you to the National Pork Board for having me as their guest. What a fantastic post, Brenda! On cue, I responded with, “Well I’m not really sure what this Pork Crawl thing is, either. Thanks, Lana! 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. 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. Studded with pops of vibrant colors and flavors, with a variety of textures, Chef Kyle’s creativity aptly portrayed how beautiful pork can be. Before leaving Minnesota, I made a vow that when I wasn’t eating pork in Nantucket, I’d be eating fresh deliciousness from the local waters. To kick off our time with the National Pork Board, our group walked to Children’s Beach, a very short distance from The Inn at White Elephant Village. Take out and set on cutting board to pat dry, and poke with fork all over. 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 Porco à Alentejana (Braised Pork and Clams) Recipe | Saveur This dish was one of my favorites. From the point, I jogged back inland a bit and meandered through the residential streets, all decked out in traditional New England style. Before I show you the beauty of Nantucket and the enormous amount of pork I managed to eat (which I’m quite proud of), let’s get a couple housekeeping items taken care of right away, ok?