To say chef Scott Martino is a busy guy would be an understatement.
He helps to run a Lancaster-based specialty foods business, Cortazzo Foods, which markets such goodies as Italian sauces. (Does arrabbiata make your mouth water?) He keeps busy giving culinary demonstrations, making guest appearances at local restaurants, conducting cooking classes and showing up on a regional television program titled "Cooking for Class," which airs on Ephrata's Blue Ridge Cable 11.
He also has a lot of kitchen experience under his belt, having worked at such notable restaurants as The Loft and the former Restaurant at Doneckers. Yet the Lancaster-born and -bred Martino, 33, has never forgotten his priorities: namely, family.
"Rich or poor, family is most important," Martino said. "That makes everything happier."
That's true even in business. Cortazzo is Martino's grandmother's maiden name. "My family is a big part of it," he said.
At home, Martino and his wife, Erika, enjoy cooking and sharing their city residence with two very friendly dogs. Martino's extended family includes his sister, Missy Martino; his mom and stepfather, Sue and Tim Mackey; his stepmother, Susan, and his father, John Martino.
Food is a binding tie. "Everyone in my family is a pretty good cook, actually," Martino said proudly.
Below is Martino's recipe for Steamed Clams Cortazzo. It calls for Scotch bonnet peppers, but jalapeños can be substituted. It's an "easy comfort" dish, Martino said, which is perfect for these chilly nights.
STEAMED CLAMS CORTAZZO2 pounds littleneck clams, scrubbed (can substitute mussels)
1/4 cup extra-virgin olive oil
1/2 red onion, finely chopped
4 cloves fresh garlic, thinly sliced
2 Scotch bonnet peppers, finely chopped
1 bunch of chives, cut into 1-inch lengths
2 cups dry white wine
1 tablespoon unsalted butter
1/2 cup Cortazzo arrabbiata sauce
Kosher salt and freshly ground black pepper, to taste
1 loaf baguette bread
Soak clams in cool water for 5 minutes, rinse and repeat, to remove grit.
In a large skillet with lid, heat olive oil over high heat until almost smoking. Add the onion, cook for 3 minutes until softening occurs. Add garlic and cook 3 minutes until both are soft and lightly browned, being careful not to burn your garlic. ("Nothing will ruin a dish faster than burnt garlic," Martino said.)
Add the peppers, half of the chives, the clams, white wine, butter and arrabbiata sauce and bring to a boil, then cover and cook until all clams steam open, about 5 minutes. Discard any unopened clams.
Season broth with salt and pepper. Divide the clams and broth evenly into four large bowls, finish with remaining chives and serve with bread. (Martino likes bread from Lancaster's own Alfred & Sam's Italian bakery.)
Notes: To help ensure clams open properly, do not overcrowd your skillet. The weight of excess clams will hinder them from opening properly. To add an extra touch to your bread, slice your baguette on a bias, about 1 1/2-2 inches thick. Rub with olive oil and season with salt, pepper and garlic, and place on grill until crispy and slightly charred. Serves 4.
