Chef Scott Murray of Anthony's restaurant.
Photo by Shawn Ryan.
The transition, Murray said, was seamless.
“The staff stayed the same. My big thing was to keep it quiet. For me it was more important for the community to just think that Anthony’s is still Anthony’s, and not that there’s been a change that they have to look for.”
Nearly five years after the changeover, the vision that started Anthony’s is still alive and well. With cuisine and ambiance at or near the top of the heap for the North Country, the restaurant remains a destination for discerning palates from both inside and outside the region.
“My motto (during the changeover) was, you have to be better to stay the same,” said Murray.
Penne Pasta with Clams, Bacon & Gorgonzola
16 Littleneck Clams
4 Slices Bacon, Chopped
1 Head Garlic, Wrapped in soil & roasted until soft
1 Ripe Tomato, Chopped
1 Shallot, Chopped
1 Cup White Wine
1/2 Cup Heavy Cream
2 oz Gorgonzola, or Blue Cheese
Chives, Or Other Fresh Herb of Choice
2 Servings Penne, Or pasta of your choice, cooked
Cook pasta and set aside
Heat a small amount of olive oil in a heavy skillet and saute the chopped bacon until just starting to brown.
Add the shallots, roasted garlic cloves & littleneck clams and saute about 2 minutes.
Add white wine and poach the clams until just starting to open. (Add extra water if more liquid is needed to get clams started).
Remove clams as they open and set aside.
As the clams start to open add the tomatoes and cream and reduce liquid by half (continue to remove clams until all have opened - discard and that will not open)
Add the cooked Penne Pasta & Gorgonzola, toss and heat through.
Return the opened clams and add the chopped chives and toss to coat.
Separate into 2 large pasta bowls and serve.