Leeks, Clams, White Wine, Chef Bartolotta and Average Betty
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Photo © AverageBetty.com
Leeks, Clams, White Wine, Chef Bartolotta and Average Betty, can you imagine anything more scrumptious? Our favorite diva foodie rocks it in a video interview with Chef Paul Bartolotta, a two time James Beard award winner from Bartolotta Ristorante Di Mare restaurant in Las Vegas. Here he tells all and shares the recipe for his famous Brodetto di Vongole e Porri, aka “Tiny Clams in a White Wine Broth with Leeks”. It looks amazing and we cannot wait to make it! Read about Average Betty’s experience here and view the written recipe here.
Care to join in? Make this recipe, take photos, and send them to our email on the about page. We will feature you and publish your version with a shout out to your site or blog, test the recipe, send our reviews and your version will be sent to the chef and Average Betty. Be a star!
Be a star and submit! Make this gorgeously easy clam and leek recipe from @AverageBetty and Chef Bartolotta: http://bit.ly/8Y8Cu8
How fun, Savory TV! Do I get to help judge the contest LOL
– Or maybe that should be left up to Chef Bartolotta? Thanks for featuring our video – you are the best!!
Leeks, Clams, White Wine, Chef Bartolotta and Average Betty http://bit.ly/bCVTxm
Leeks, Clams, White Wine, Chef Bartolotta and Average Betty http://bit.ly/bCVTxm
Leeks, Clams, White Wine, Chef Bartolotta and Average Betty http://bit.ly/bmH2FT
Average Betty of course
Though it’s not really a contest, we just would love to feature someone who made it, whether it’s his version or an interpretation of it! (hint, this means you Cajun Chef Ryan!) xo
Be a star on @savoryTv and submit! Make this gorgeously easy clam recipe from Chef Bartolotta and @averagebetty http://bit.ly/8Y8Cu8
I live in Las Vegas. Is this restaurant at one of the hotels on the Strip?
Denise, The Bartolotta Ristorante Di Mare is located in the Wynn Las Vegas, at the top end of the strip, 3131 Las Vegas Boulevard South.
The only thing better is if I could replace Chef in the picture with average Betty!
What a well done video, and the recipe looks sensational. I don’t have access to fresh Manila clams, but I’m going to try using littlenecks for this one. I’m crossing my fingers that it comes out half as good as Chef Bartolotta’s delicious recipe looks.
Barbara @ Modern Comfort Food recently posted..Shrimp Pasta with Creamy Chipotle Sauce
Nice vid! I love what he did with the clams. It makes me hungry. As expected from a two time James Beard award winner. He wouldn’t win if he isn’t good you know. I would die tasting his food. What was the wine that he used? Can anyone tell me? Thanks for the post