The ancient art of preparing meat products, particularly those preserved, cured or smoked according to tradition. Includes cured meats, pates, spreads and sausages,
New England’s first artisanal deli, where Owner, Artisan & Meat Smith Josh Smith creates Old World experiences in a New World Setting. Open since 11/13, it has already garnered local, regional and national press for Josh’s passion for pork and skill using ancient techniques of curing and preserving meats.
Joshua Smith began his culinary journey crisscrossing the Country learning everything he possibly could from everyone that crossed his path. A common theme became very apparent very early; he loved anything that had to do with Charcuterie. Since moving to Boston in 2005, one could sample Joshua’s charcuterie on the menu at the Four Seasons Hotel, where he worked for 4 years before bringing his talents over to Tico where he worked as the opening Executive Chef. While there, Tico won Esquire’s award for top 20 best new Restaurants in America while also receiving great reviews from local and national media. Since Leaving Tico, Joshua decided to follow his dream and create his own company. New England Charcuterie was established in 2012, to make artisanal meats here in New England. Now with partnerships with local farms and Chefs, Joshua is creating old world meats for retail and wholesale. In November of 2013 Moody’s Delicatessen & Provisions opened in Waltham MA – finally a home for Smith to showcase his meats and share his passion. Since opening, Moody’s and Smith have been featured on the Cover of Boston Magazine, in The Boston Globe, in Edible Boston, and on both Chronicle and the Phantom Gourmet. And now, Smith’s most recent concept, simply called the Backroom, opened in April 2015. The Backroom, accessible from the Deli’s front door has 50 seats, 25 wines by the bottle, a full liquor license and a wood fired oven & rotisserie to bring together the perfect combination of Smith’s love of wine and food.
*This recipe works either in a large cast iron Staub or can be made in individual Staub cast iron baking dishes
Top neck clams can be hard to find. The recipe would work just as well with littleneck clams as a substitution.
Serving suggestion: Serve as an appetizer with crusty bread or as a main with olive oil dressed pasta and sea salt.
Round Covered Baking Dish
Features & Benefits
• Made in France
• Heavy weight; tight-fitting lid retains moisture
• Oven Safe up to 500°F
• Brass knob
• Smooth enamel bottom works on all stovetops
• Each piece is one of a kind
• Rough texture results in exceptional browning
• Requires no seasoning
• Dishwasher safe