Razor clam chowder with pancetta, basil and smoked paprika? Maybe crispy rockfish with summer beans, roasted red peppers and a saffron-sweet corn fumet? These are the kinds of Mediterranean inspired dishes you will find Chef Anthony Cafiero cooking up at Portland favorite, Tabla Mediterranean Bistro. The rockfish that Chef Cafiero purchases is actually a byproduct of commercial halibut fishing, which he purchases at the very reasonable rate of, three and a half dollars a pound. At just twenty-four dollars for three courses, this is by a long shot the best dining deal in Portland.

So enjoy their recipes and next time you are in Portland or San Francisco stop by and say hello. They are both easy going and love to talk about what they do. The passion and commitment they share is evident in everything they cook and I have a feeling that you will be reading about these young chefs for years to come.

Razor Clam Chowder (recipe by Chef Cafiero from Tabla)
with pancetta, smoked paprika, fingerling potatoes and basil

• 4 whole Razor clams, shelled, chopped
• 5 oz fingerling potatoes, diced and blanched
• 2 red Bell peppers, diced
• 1 yellow onion, julienne
• 4 oz pancetta or bacon cut into “lardons”
• 1/2 bunch Basil leaves, chiffonade
• 1/4c dry white wine
• 4 C whole milk
• 1/2 C plain yogurt
• 1 T Spanish Paprika
• 1 T Canola or Grape-seed Oil

Step 1.
In a medium sauce pan, saute the pancetta or bacon in oil for 5 minutes, then add the onions. Cook on medium until the onions are translucent and taking on color. Add the red Peppers and cook for an additional 3 minutes.

Step 2.
Add the white wine and stir, then reduce until the liquid becomes thick. Add the whole milk. Simmer for 7-10 minutes, stirring constantly.

Step 3.
Add clams and potatoes. Simmer for another 2 minutes to allow the flavors to meld. Stir in yogurt. Add salt and pepper to taste and add the basil. Spoon into 6 bowls, and garnish with paprika.

Serves 6

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