Nantucket
Chef Kyle McClelland
A true New England native, Chef Kyle McClelland was raised breathing in Cape Cod’s salty sea air. It was here that he developed his love of seafood and cooking - a combo that fueled his celebrated career.
After graduating New York City’s French Culinary Institute, Chef Kyle began his journey under Chef David Daniels at The Federalist at Boston’s XV Beacon Hotel. A move to Nantucket soon found him as chef de cuisine at the respected Toppers at The Wauwinet until he returned to NYC. Time as Executive Chef at the Michelin-star rated Caviar Russe translated to a new chapter – being fully versed in caviar and other delicacies.
Back in Boston (via several restaurants Dallas), he joined restaurateur Kathy Sidell for Saltie Girl in 2016. His iterations of globally sustainable seafood truly shined, winning awards in Forbes, Zagat and Boston magazine. Chef Kyle also garnered second place in the Great American Seafood Kick-Off in New Orleans, appeared on the Food Network’s “Chopped,” and cooked at the James Beard house.
In this episode, Host Parker Kelley and Saltie Girl owner Kathy Sidell take to the waters with Shearwater Excursions. Their successful clamming adventure uncovers the bounty for Chef Kyle’s feast – a heaping bowl of Saltie Girl’s popular Clam Pasta, alongside sliced porchetta (a milk-fed porcelet rolled, marinated, and rotisserie roasted for three hours) and local veggies.
RECIPES
Saltie Girl Clam Pasta Recipe
For 4-6 people
Dry spaghetti
Clams
Parmesan Reggiano
Butter
Garlic
White wine
Salt
Olive oil
Parsley
Boil large pot of water with salt.
Heat up sautee pan and add olive oil
Add clams to the pan
Add white wine and steam the clams
Once all the clams are all open set them to the side while leaving the clam juice and broth in the pan.
While clams are opening, add spaghetti to boiling water and cook to taste.
Add shaved garlic to clam and white wine broth.
Add 1/2 lb of butter and let met. Let mixture come to a light simmer.
Once simmering, add cooked spaghetti to mixture.
Add chopped parsley and ¼ cup parmesan Reggiano and mix.
Season with salt, pepper and olive oil.
Add cooked clams and toss.
Remove from pan and place in bowl. Topped with shaved parmesan Reggiano.
