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Linguine with White Clam Sauce Recipe

February 25, 2017

From Chef AJ Marisi of  Vincent’s Clam Bar


  • 3 oz Chopped Garlic
  • 3 Whole Clams
  • 10 oz of Fresh Chopped Clams
  • Crushed Red Pepper
  • Fresh Italian Parsley
  • Clam Juice
  • 2 Tbsp Unsalted Butter
  • Salt
  • Black Pepper
  • Extra Virgin Olive Oil


  1. Heat 3 oz of Extra Virgin Olive Oil in a Sautee Pan
  2. Add Chopped Garlic and cook until translucent
  3. Add the Whole Clams and Fresh Chopped Clams
  4. Season with Salt, Pepper and Crushed Red Pepper to taste
  5. Add the Fresh Italian Parsley and Mix all ingredients with tongs
  6. Cook for 3 to 5 minutes allowing the Whole Clams to fully open
  7. Add Clam Juice, Unsalted Butter and mix until Butter is melted
  8. Turn off heat and serve over Linguine.

Place the linguine in a bowl and pour the Clam Sauce over placing the Whole Clams around the plate. Garnish with Fresh Parsley and Enjoy!

Chicken Giambotta Recipe

February 18, 2017

• ¼ cup olive oil
• ½ cup onion, julienne
• ½ cup red peppers, julienne
• ½ cup green peppers, julienne
• 1 tsp. garlic, minced
• ¼ cup mushrooms, sliced
• 2 large leftover chicken thighs
• ½ cup white wine (optional)
• 2 cups College Inn® Chicken Broth
• Salt & pepper to taste
• ¼ cup pepperoncini or banana pepper, sliced

Method of Preparation:

1. Heat oil in a medium saute pot on medium heat
2. Add the onions, red and green peppers, garlic and mushrooms and saute until tender
3. Remove the chicken from the bone and add it to the pot
4. Deglaze the pan with white wine
5. Add the College Inn® Chicken Broth
6. Bring it to a boil and reduce to a simmer
7. Add the pepperoncini and season with salt and pepper
8. Simmer for 10-15 minutes

Beef Barley Soup Recipe

February 11, 2017


  • ¼ cup olive oil
  • ¼ cup onion, small dice
  • ¼ cup carrot, small dice
  • ¼ cup potatoes, small dice
  • 1 tsp. garlic, minced
  • ¼ cup Button Mushrooms, quartered
  • Salt & pepper (to taste)
  • ¾ cup  leftover steak
  • ½ cup Pearl Barley
  • 4 cups College Inn® Beef Broth

Method of Preparation:

  1. Heat olive oil in a stock pot
  2. Add onions, carrots, garlic, potatoes and mushrooms and saute
  3. Season with salt and pepper
  4. Dice the steak and add it to the pot
  5. Stir in the barley
  6. Add the College Inn® Beef Broth
  7. Bring to a boil, then reduce to a simmer
  8. Season again with salt and pepper if necessary
  9. Simmer for 30 to 40 minutes.

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