In a region where Portuguese fisherman played a significant role in whaling history, and maritime industry, the cuisine fortunately left its mark, as well. Various restaurants combine clams and sausage, where typically not found. For the true real deal, you want to head to Boston’s South Shore, and ideally New Bedford.

The Portuguese restaurant I can’t get enough of, is Antonio’s. A fairly large restaurant, with an open dining room full of locals, and a welcoming staff, it’s best for “dining-in”. Yet, during the Covid – 19 quarantine, my family found the food also holds-up extremely well, “to go”. Though, the portions are huge, so bring someone to help you carry. That is particularly true for the paella. While I don’t want to deprive these guys any business…the “Paella for one” is a large meal for two. And, the “Paella for two” …well, you do the math…but it could probably feed six!!

A dish native to the working docs of New England, done Portuguese style, we were beyond pleased with the bacalhau (bacalao), or salt cod. Moist, and not overly salty, the dish was well balanced with chopped hardboiled egg, sautéed onion and potato.

An appetizer of Littlenecks & Shrimp, sautéed in a saffron, garlic sauce was divine. And, while we haven’t yet tried it, they are extremely proud of the Littlenecks Bulhao Pato, sautéed in olive oil, garlic & parsley – apparently a favorite of Martha Stewart’s when she visited.

One of my very favorite dishes was the Pork Meat Ribatejana with Shrimp & Littlenecks. Cubed fried potatoes with a little vinegar brought it home…which was exactly where I brought the leftovers!!