Abalonetti Bar and Grill Rings in the New Year With January Special Offers

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  • Salinas, CA (1888PressRelease) January 14, 2014 - Abalonetti Bar and Grill, located at 57 Fisherman's Wharf in Monterey, rings in the New Year with several January special offers!

    · While we all know Abalonetti Bar and Grill has the best calamari around, have you tried any of our meat menu items? January is National Meat Month!

    · Mile-High Meatloaf Garlic mashed potatoes, mushroom gravy, fried onions, fresh vegetables 15.95

    · Charbroiled Pork Loin Chop Marinated in pineapple juice, olive oil, shallots, garlic 17.95

    · Steak & Fries Half pound center-cut top sirloin steak - sautéed fresh vegetables and fries 16.95 Add: Crab Cake 7.95 Shrimp Scampi 9.95 Fried Shrimp 9.95Grilled Abalone 17.95 Lobster Tail 8 oz. Market

    · Tuesday, January 21st is National New England Clam Chowder Day. What better way to warm up on a winter day then indulge in Abalonetti Clam Chowder? For those of you who are not sure, New England Clam Chowder is white not red in color, in contrast to Manhattan Clam Chowder which is red in color because of tomatoes. The traditional way to making New England Clam Chowder includes clams, cream or milk, potatoes, onions and pork or bacon.

    Abalonetti Bar and Grill is still offering discounted Locals Menu for Lunch and Dinner Every Day only $8.95. Abalonetti offers locals residents a special incentive to dine on the Monterey Wharf. Featuring favorites such as Parmesan Crusted Chicken, Flame-Broiled Pork Loin Chops and their signature Grilled Calamari Steak, Abalonetti locals menu is only $8.95 everyday. Add a glass of house Chardonnay, White Zinfandel or Cabernet for only $2.99. Also you can upgrade to a 3 course meal for $4 more, which includes fresh chowder or a salad and chef's dessert. Check out the menu online: http://www.abalonettimonterey.com/localsmenu.htm

    Open 7 days a week for lunch and dinner: 11:30 am to 9 pm, full bar, wine list with a large selection of Monterey County wines, fabulous ocean views and, more. Abalonetti Bar and Grill located at 57 Fisherman's Wharf in Monterey (831) 373-1851 http://www.abalonettimonterey.com/

    Enjoy this Clam Chowder Recipe from Abalonetti Bar & Grill:

    New England Style Clam Chowder

    · 8 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, opened
    · clams discarded
    · 4 slices bacon, cut into 1/2-inch pieces
    · 3 tablespoons unsalted butter
    · 2 cups finely chopped yellow onions
    · 1 cup finely chopped celery
    · 1 1/2 teaspoons minced garlic
    · 6 sprigs fresh thyme leaves
    · 2 bay leaves
    · 3 cups 1/2-inch cubed, peeled potatoes, about 1 1/4 pounds
    · 2 cups heavy cream
    · 1/4 teaspoon freshly ground black pepper
    · Salt
    · 6 tablespoons cold unsalted butter, cut into 1 1/2-teaspoon pieces
    · 1/4 cup minced parsley leaves
    · 1/4 cup finely chopped chives or green onions

    In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened.

    Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.)

    When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside. In a large heavy pot cook the bacon until crisp and the fat is rendered. Pour off all bacon fat except 2 tablespoons.
    Add the butter, onions and celery and cook until softened, about 5 minutes. Add the garlic, thyme and bay leaves, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.

    Add the potatoes and reserved clam broth, and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat, stir in clams and heavy cream and season with pepper and salt, if necessary. Set aside for 1 hour, covered, to allow the flavors to marry.

    Place the pot over low heat, and slowly reheat, being careful not to bring to the boil.
    Serve hot, garnished with 1 or 2 pats of butter, parsley and chives.

    Press Contact: Marci Bracco (831) 747-7455

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