THIS IS FOR SOUTHPARK MAGAZINE:   Bernice Parenti spoons out her completed sausage and clams dish, "Portuguese Chourico Sausage & Littleneck Clams," into a bowl. It can be eaten with bread to soak up the juices. 
It includes olive oil, Portuguese Chourico Sausage, onion, garlic, dry white wine and spices (bay leaves, paprika, parsley, red pepper flakes), canned diced tomatoes with juice, and littleneck clams.  Diedra Laird - dlaird@charlotteobserver.com
THIS IS FOR SOUTHPARK MAGAZINE: Bernice Parenti spoons out her completed sausage and clams dish, "Portuguese Chourico Sausage & Littleneck Clams," into a bowl. It can be eaten with bread to soak up the juices. It includes olive oil, Portuguese Chourico Sausage, onion, garlic, dry white wine and spices (bay leaves, paprika, parsley, red pepper flakes), canned diced tomatoes with juice, and littleneck clams. Diedra Laird - dlaird@charlotteobserver.com dlaird@charlotteobserver.com
THIS IS FOR SOUTHPARK MAGAZINE: Bernice Parenti spoons out her completed sausage and clams dish, "Portuguese Chourico Sausage & Littleneck Clams," into a bowl. It can be eaten with bread to soak up the juices. It includes olive oil, Portuguese Chourico Sausage, onion, garlic, dry white wine and spices (bay leaves, paprika, parsley, red pepper flakes), canned diced tomatoes with juice, and littleneck clams. Diedra Laird - dlaird@charlotteobserver.com dlaird@charlotteobserver.com

She's what's cooking at Johnson & Wales

June 21, 2011 01:56 PM

UPDATED June 21, 2011 02:05 PM

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