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.

Bake until the clams are just cooked through and the topping is golden, about 10 minutes.Īrrange the clams on the platter and serve.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. Sprinkle with the remaining 2 tablespoons of Parmesan. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Arrange the clams in the reserved shells on the baking sheet. Line a heavy large baking sheet with foil. Season the mixture, to taste, with salt and pepper. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Remove the skillet from the heat and cool completely. Add the wine and simmer until it is almost evaporated, about 2 minutes. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Add the pancetta and saute until crisp and golden, about 3 minutes. Heat the oil in a heavy large skillet over medium heat.

Clam casino pizza recipe