TOP NECKS AND TOP CHEFS
Through a generous grant from the Local Agricultural and Seafood Act Grants Program of the Rhode Island Department of Environmental Management, the Rhode Island Shellfishermen’s Association (RISA) and the Newport Restaurant Group (NRG) have joined efforts to promote the top neck clam, a locally harvested yet underutilized clam from local Rhode Island waters. Three Newport Restaurant Group locations (Hemenway’s Seafood Grill & Oyster Bar, Trio, and The Mooring Seafood Kitchen and Bar) are highlighting top necks on their menus and in a state-wide “Top Necks & Top Chefs” marketing campaign to increase awareness of the clams’ culinary viability.
AVVIO'S CHICKEN MILANESE
6 oz. panko breaded chicken
1 oz. extra virgin olive oil (EVOO)
1/4 oz. shaved red onion
2 oz. halved grape tomatoes
1/4 oz. shaved grana padano
4 fz. canola oil
salt & pepper
1 1/2 oz. arugula
2 oz. lemon butter sauce (room temp. see below)
lemon butter sauce: 4oz. of butter with 2 oz. of lemon juice
Heat canola oil in a large saute pan.
Add chicken to hot oil and pan fry until it is golden brown on both sides.
Remove chicken from pan and onto a sizzle platter, finish in oven if needed.
In a stainless steel bowl, mix arugula, EVOO, salt, pepper, tomato, and red onion.
On large oval plate, add 2 oz. of lemon butter sauce (room temp).
Remove chicken from oven and place on large oval plate, place arugula salad over chicken.
Garnish with shaved grana..