In the Kitchen: Braised Little Necks and Key Lime Pie

Sous Chef Ashleigh Blais from Mill’s Tavern prepares Braised Little Necks and Pastry Chef Erica Souza from Red Stripe is whipping up Key Lime Pie.

Brooke Fairman, Director of Development at Roger Williams’ Park Zoo, also stops by to tells us all about the ‘Zoobilee’!

Braised Little Necks Ingredients:

  • Little Neck Clams
  • smoked tomato
  • Narragansett Lager Broth
  • grilled Chorizo
  • grilled garlic bread


Heat saute pan. Add beer, smoked tomato, chorizo and onions and bring to a simmer. Toss in clams until they open. In a large bowl place spinach and our contents of saute pan into the dish and cover until presented.

Comments are closed.