Whether we want to admit it or not, fall has arrived and the cold weather is settling in. On the bright side, that means it’s chowder season! Head to Pauli’s to try our hearty clam chowder- it’s the perfect thing to warm you up on a chilly fall day! ($6.99) If you cant make it in, we’ve got you covered. We’ve got a simple version of our recipe so you can enjoy at home.

clam chowder shutterstock 47562913 300x199 Try Our Deliciously Creamy New England Clam Chowder!

What you’ll need:

12 tablespoons (1 ½ sticks unsalted butter)
2 yellow onions chopped
4 stalks celery medium-dice
8 potatoes, peeled, medium-dice
½ teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
4 cups clam juice
½ cup all purpose flour
2 cups milk
3 cups chopped clams


Melt four tablespoons of butter in heavy stockpot. Add onions, cook over medium-low heat for ten minutes until translucent. Add celery, potatoes, thyme, salt and pepper and sauté for 10 minutes. Add the clam juice and bring to boil until vegetables are tender, about 20 minutes.

In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook on low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then, pour this mixture back into the large stockpot with the cooked vegetables. Simmer until the broth is thickened.

Add the milk and the clams to the large stockpot and heat through for a few minutes to cook the clams. Add salt and pepper to taste. Serve hot and enjoy!

Give your old turkey club a delicious, new Italian twist

Prep time:15 minutes
Yield: 4 sandwiches

Italian-style Turkey Club

8 slices of pancetta
12 slices of Scali bread
½ cup mayonnaise
1 tablespoon fresh parsley
2 minced garlic cloves
1 teaspoon lemon zest
1 tablespoon lemon juice
½ tsp. salt
¼ tsp. pepper
1-pound deli-style smoked turkey breast
2 cups arugula
2 thin-sliced tomatoes
1-tablespoon olive oil


Heat oven to 450 degrees. Place pancetta on cookie sheet and bake until brown and crisp (10 minutes).

Whisk mayonnaise with parsley, garlic, lemon juice and zest, salt and pepper until smooth.

Toast bread slices. Arrange sandwiches by spreading mayo mixture on 4 toasted slices of bread. Top with turkey and arugula, layer with one plain slice of toasted bread, top with 2 slices of tomato, 2 slices of pancetta and finally, one mayonnaise-topped bread slice (mayo side down). Slice each in half and enjoy!

Sandwich1 300x198 Go Greens This JuneTry this healthy and hearty Panini with sautéed greens, smoked turkey and melted provolone. A delicious way to get your greens this summer!

Prep time:15 minutes
Yield: 4 sandwiches

Kale, Turkey and Provolone Panini


1 tablespoon olive oil
¼ teaspoon crushed red pepper
2 large garlic cloves, minced
5 ounces chopped kale
2 tablespoon water
4  ounces provolone cheese
4 ounces smoked deli-style, thin sliced turkey breast
8 slices ciabatta bread”
Cooking spray


Heat frying pan over medium heat. Add olive oil, swirl to coat. Add red pepper and garlic—cook one minute. Add kale and 2 tablespoons of water, cook until wilted.

Divide half cheese evenly among half of  bread slices. Top with smoked turkey breast and sautéed kale. Top with other half of cheese and remaining bread slices.

Heat grill pan. Lightly coat each side of sandwiches with cooking spray.  Place sandwiches on pan and press down with cast iron skillet to flatten. (Two minutes on each side until each side is toasted and cheese melts.)

Cut each sandwich in half and enjoy.

Paulis Chop Suey5 300x198 Italian American Chop SueyItalian-American Chop Suey

1lb. penne or bow tie pasta
1 lb. ground turkey
24 oz. pre-made marinara sauce (homemade or store bought)
1 1/2 tablespoons olive oil
2 teaspoons butter
1 large red pepper (chopped)
1 small onion (chopped)
1 1/2 cups button mushrooms (chopped)
Kosher salt
Black pepper
Garlic powder

Yields—6 servings

Bring large pot of water to a boil. Once boiling, add some salt and the pasta. Cook to al dente.

Over medium/low heat, warm the marinara sauce.

In large sauté pan, over medium heat, heat the olive oil. Add onion and red pepper and sauté (2 min) then add in the mushrooms. Add 1 teaspoon of butter, sprinkle with ½ teaspoon of salt and ¼ teaspoon of black pepper and continue to sauté until vegetables are softened and well cooked (edges browned). At the same time, in another skillet, brown the ground turkey over medium heat, sprinkle with salt, pepper and garlic powder and sauté until cooked through.

Once browned, add ground turkey into pan with vegetables. Reduce heat to low/simmer. Add marinara sauce to skillet, along with two tablespoons of grated Parmesan cheese. Mix well and leave on very low simmer.

Drain pasta. Mix one tablespoon of butter into drained pasta. Add pasta to skillet with vegetables, ground turkey and sauce. Take off heat. Toss well and top with more grated Parmesan to taste.

Roasted Vegetable Sandwich

2 green zucchini sliced lengthwise and cut in half
2 summer squash sliced lengthwise and cut in half
½ red onion cut into slices
1 large yellow pepper cut into julienne strips
1 red pepper cut into julienne strips
1 cup whole cherry tomatoes
5 cloves of garlic peeled and smashed
1/3 cup olive oil
Garlic powder
8 ounces of fresh mozzarella—sliced
Fresh basil pesto (recipe follows)
1 loaf French baguette (2 feet long); split lengthwise and cut in half

Prep time: 15 minutes
Cook time 30 minutes
Yield: 4 sandwiches

Preheat oven to 450 degrees. Spray a large metal sheet pan with cooking spray.
Arrange all prepared vegetables on the pan, including smashed garlic cloves. Sprinkle evenly and generously with salt, pepper and garlic powder. Drizzle olive oil over all vegetable and toss on together on pan using clean hands to distribute oil, salt, pepper and garlic powder evenly. Roast for 15 minutes in preheated oven. Remove and toss. Roast again for another 15 minutes or until vegetables and tender and edges are brown.

Brush inside of sliced, halved baguette with olive oil and grill face down on grill pan. Spread basil pesto over bottom half of baguette, arrange sliced fresh mozzarella and roasted vegetables and top of baguette. To serve, cut each half of sandwich in half again to make four sandwiches.


2 cups fresh basil leaves
1 clove of garlic
½ teaspoon salt
¼ teaspoon pepper
½ cup fresh, grated Parmesan cheese

Yield: 1 cup

In blender, place basil, garlic, salt and pepper. Pulse until chopped finely. With blender running, add oil a little at a time to make a smooth pesto. Transfer pesto to a bowl and mix in cheese. Season with more salt and pepper to taste.
Cover and refrigerate.

Turkey Chili

1lb. ground turkey
1 medium yellow onion chopped
1 red pepper chopped
1 yellow pepper chopped
1 orange pepper chopped
1 sm. can black beans rinsed and drained
1 sm. can of garbanzo beans (chickpeas) rinsed and drained
3 large cans of tomato sauce
1 small can of petite-diced tomatoes
1 packet of Old El Paso Chili seasoning
2 tablespoons of  chili powder
1 tablespoon of cumin
Salt and black pepper to taste
1-tablespoon canola oil


Sour cream, shredded cheddar cheese, fresh avocado, and tortilla chips


1.Heat oil in fry pan and sauté chopped onion and peppers. In a different fry pan sauté ground turkey until cooked through (but not over cooked).

2.In large saucepan, combine sauce, petite tomatoes, cooked ground turkey, cooked peppers and onions, black beans, garbanzo beans and all seasonings.  Cook on medium to high heat until it begins to bubble. Drop heat down to medium/low and cook for 2-2 1/2 hours at a low simmer.

Stir regularly to ensure chili does not stick.

3. Top with a dollop of sour cream, shredded cheddar cheese and fresh, chunks of avocado. Serve with tortilla chips..


TriplePlay 231x300 Triple PlayWe have teamed up with Regina Pizzeria and Modern Pastry to challenge locals and visitors alike to a quest in honor of the upcoming Red Sox season. Beginning April 11th, 2014 we are putting guests to the test to see who can successfully complete the Triple Play, a dine-around of North End must-try dishes. You are challenged to embark on a culinary exploration of the area by ordering signature dishes.

To complete the Triple Play, you must order two traditional cannoli ($2.50/each) from Modern Pastry, located on 257 Hanover Street, the infamous Giambotta ($19.99) three pound pizza from Regina Pizzeria located at 11 1/2 Thacher Street and a Lobster Sub made with 14oz of fresh lobster meat & mayo on a grilled long sub roll ($29.99) at Pauli’s. Once the journey is complete, guests are asked to mail in receipts collected from each location to us and be rewarded a pair of Red Sox tickets to an upcoming game. Triple Play begins April, 11th, 2014 and will be ongoing through August, 2014 or until tickets run out. For more information please visit: www.paulisnorthend.com.

20140312 142149 300x225 Lobster ReubenWe’ve added another new creation to its menu with the addition of the Lobster Reuben. The new menu item is a play on the popular corned beef sandwich and is sure to have you hooked with every bite. Our version of the Reuben is filled with chunks of lobster, Swiss cheese, sauerkraut, topped with Thousand Island dressing and placed between two pieces of grilled rye bread. The Lobster Reuben is served with a heaping stack of fries. Come on by and try it out!

This week we’re sharing our recipe for a delicious BBQ sandwich with crunchy slaw.. whats not to love!

½ cup ketchup
2 tablespoons honey mustard
2 tablespoons water
1 teaspoon chili powder
¾ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon Worcestershire sauce
1/8  teaspoon salt
1-2 “splashes” of pilsner beer
1 teaspoon of whiskey
3 cups shredded, skinless, boneless rotisserie chicken
1 package seeded hamburger buns (toasted)

3 tablespoons olive oil mayonnaise
2 tablespoons cider vinegar
½ teaspoon sugar
Black pepper to taste
3 cups prepared/packaged coleslaw mix plus an extra ½ cup of shredded purple cabbage
1/3 cup chopped green onion

For Sauce: Combine first twelve ingredients in saucepan over medium-high heat. Bring to simmer for 10 minutes, stirring occasionally. Remove from heat, add chicken to sauce and combine.

For Slaw: Combine olive oil mayo, cider vinegar, sugar, pepper. Add the coleslaw and green onions and toss well. (Chilling slaw is optional before assembling).

Assemble sandwiches by placing a layer of chicken mixture on bottom half of each toasted bun. Top each with about a ½ cup of slaw mixture.

20140114 1528191 300x168 March MadnessSpringtime is approaching which means it’s time for March Madness brackets and competitive office pools. We have created a platter representing the final four regions of the popular NCAA college basketball tournament for you to enjoy during viewing parties or office gatherings. The March Madness Platter will be available beginning “Selection Sunday” on Sunday, March 16, 2014 and will be available until the championship game on April 7, 2014.

The platter features four distinct sandwiches, each representing the culinary styles of the final four regions. Three lobster rolls filled with chunks of fresh lobster meat and mayo on a grilled New England-style hot dog roll represent the East Coast as the region is known best for its fresh catch. To represent the South are three crispy fried chicken sandwiches on a fresh roll with cheddar cheese, lettuce, tomato and mayo while two California wraps made with grilled chicken, fresh avocado, mixed greens, tomatoes, cucumber and chipotle mayo represent the West Coast. Lastly, two steak tip wraps signify the Mid-West and are loaded with grilled steak tips, lettuce, tomatoes, cucumbers, red onions and olives.

No matter what your favorite teams are, the platter is the perfect accompaniment for any March Madness gathering! The March Madness Platter ($109.99) will be available for pick-up or delivery. For more information please visit: www.paulisnorthend.com.