Tag: Left-Overs

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

Chicken Pot Pie Recipe

January 21, 2017


  • 2 Tbsp Butter
  • ½ cup Carrots, small diced
  • ½ cup Russet Potato, small diced
  • ½ cup Onion, small diced
  • 1 cup All-Purpose Flour
  • Chicken and Broccoli (Chinese style)
  • 1 cup Milk
  • 1 cup College Inn® Chicken Broth
  • 1 tsp Nutmeg
  • Salt (to taste)
  • White Pepper (to taste)
  • ½ cup Peas
  • ¼ cup Parsley
  • 1 sheet of Puff Pastry
  • 1 egg, whisked in a bowl

Method of Preparation:

  1. In a stock pot on medium heat, add butter and melt
  2. Add in the onion, carrot, and potato and saute until tender
  3. Sange with flour and stir together well
  4. Add in the chicken and broccoli and stir
  5. Add in the milk and College Inn® Chicken Broth, and stir to combine
  6. Cook until the liquid thickens, stirring intermittently
  7. Add in the peas and the parsley, nutmeg and season with salt and pepper
  8. Ladle the chicken mixture into an oven safe crock
  9. Top with puff pastry sheet- making sure to seal edges evenly and trim off excess pastry; poke pastry with fork to vent
  10. Brush with beaten egg on top and bake in a 350 degree oven for 15- 20 minutes, or until golden brown and flaky. Enjoy!

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