For years the Portuguese Fishing community lived in peace
with the throngs (you read that right) of LGBT community that flocked to Provincetown MA. PTown, as it’s called, is the furthest point on Cape Cod. It was a haven for those wanting a peaceful life. Gays, artists and fishermen made PTown their year round home despite the cold wintry blows. It’s surrounded by water on three sides, a serene shore community fragrances with pine and jasmine. In the summer tourists cue up to take in the tonic that the beach brings.
Before tourism the Cape’s number one commerce for many years was fishing. Swordfish, lobster, bluefish and cod were in abundance. With gays, artists and fishermen is residence the food consumed in PTown has long
been incredible. Do you think any of them would eat anything but?? Portuguese cuisine is a rustic flavor trip with notes of cinnamon, spice, pepper and sweet. The families of the fishermen made great use of wonderful fresh fish and shellfish. Clam boils, roasted fish and amazing soups had wonderful earthy notes that tucked the appetite away, wrapped in a soulful way. Portuguese seafood chowder can be found on almost every menu in restaurants that line Route 6 all the way to the heart of PTown. Important elements of the soup were fresh shellfish and or fish, delicious broth flavored with saffron garlic and herbs, kale, potatoes, and spicy chorizo sausage. It was a great opportunity to clean out the fridge of leftover veggies. The magical broth and seafood bounty were a great welcome to the table.
Recently DIO! Producer Michael Vinton (Michael’s Funny Or Die Rihanna Parody here)
had a birthday that gathered his nears and dears. Family flew in to Los Angeles and guests were invited to #ComeHungry as you can imagine. A great New England Shore Dinner was planned to feed the thirty coming to celebrate the arrival of Michael’s next decade. His Mom and I rocked CostCo for the bounty needed. It being Easter Weekend, you can imagine the crowds. A late-hour snafu was discovered as the 32 gallon fryer/steamer was not going to participate in the ‘great New England Shore Dinner’. Normally the machine performs admirably, but it seems to be holding onto a grudge since Thanksgiving. With guests two hours away, a mad dash was made to assemble dinner IN BATCHES in three stock pots, keeping the catch warm in cater trays in the stove. Of course this led to some shellfish overcooking (Thanks Eric, we heard you) and a thirty minute delay for serving but all in all dinner was amazing for all to pick at.
So, why are we telling you this? Well there were bound to be leftovers. There is seldom an event that the food was plentiful and delicious. Plentiful leftovers and what was to make of our catch???? Of course the natural thing to be done was Portuguese Seafood Chowder (PSFC) A fair amount of the Shore Dinner Broth was reserved. Extra Manila clams were steamed in sautéed leeks, celery and bay leaf with the magic broth. Then came the separating the clam from their shells. EVERYONE INTO THE POOL!!!! Leftover potatoes, corn, artichokes, asparagus hopped in. Next came sausage, andouille in this case. My inner Cajun falls out on occasion, deal with it. In went fresh kale to keep it from going to mush. Finally cracked lobster claws and knuckles and shrimpies. The end result was epic, and had to be mobilized to good homes.
This PSFC may be an episode one day on the show,
but for now we hope this post inspires your love for seafood, kale, purple potatoes and Portuguese food. It’s a recipe of inclusiveness, everyone’s welcome in the bowl.
Much like PTown at the end of Cape Cod.