When not in the kitchen, Newell loves to visit her home on Lake George, NY, explore Boston, go swimming, spend time with friends and try new restaurants. From Union Bar and Grille, Newell was promoted to Chef at Aquitaine Bis and in October 2007 accepted the position as Executive Chef at Boston's The Beehive. From there, she moved back to New England and trailed Kevin and Jill Crawely at Coriander Bistro and then Stephen Sherman at Union Bar and Grille. After culinary school, Newell moved to Naples, Florida and worked at Bistro 821 and Quail Creek Country Club. She then attended New England Culinary Institute to broaden her food knowledge. Newell attended the University of Maine in Orono on a swimming scholarship and later graduated with a degree in English. By experiencing these different cuisines and cultures, Newell was exposed to what she now credits as an important part of developing her own unique style of cooking. Top with breadcrumbs and chopped bacon, and serve immediately with wedges of lemon alongside.Raised in Glen Falls, NY, Rebecca Newell spent much of her youth traveling with her family to Old Quebec City, Paris, Italy, and Holland along with several other interesting places. Top pizzas with clams and sauce, scatter with cheese and bake to golden, 12-15 minutes. Add clam juice and bring to a bubble stir in butter to melt, remove from heat and add lemon juice.Īrrange bread pizza bottoms on 2 rimmed baking sheets. Add wine or vermouth and stir a minute more. Add clams, season with a little salt and pepper, stir 1 to 2 minutes. Cook, stirring often, until browned and crispy, about 8 minutes. Add garlic, shallots and thyme, and stir 2-3 minutes. Put the olive oil and bacon in a large skillet over medium heat. Heat EVOO, 2 turns of the pan, in a skillet over medium heat. Combine with parsley, cheese and season with black pepper.įor the clams, arrange bacon on a slotted baking sheet and bake to crisp, 15-18 minutes. Stir 1 minute then add breadcrumbs and stir until deeply golden brown.

Melt anchovies into oil and butter over medium heat add garlic and turn down heat to medium low. For breadcrumb topping, heat oil in a small pan, about 2 tablespoons.

Clam casino pizza recipe