Johnny's Italian Steakhouse rolls out new menu

Posted at 12:21 PM, Sep 05, 2017
and last updated 2017-09-05 13:21:22-04

Executive Chef of Johnny’s Italian Steakhouse, Eric Hills talks about some of the changes they are making to their menu.

50/50 Red

  • Littleneck clams 8 ea. 
  • Mussels 8 ea. 
  • Pomodoro sauce 2 oz. 
  • Clam base 2 oz. 
  • Anchovy crostini, 1 ea.


  1. Add olive oil to pan and heat to medium. When oil is hot, add clams and mussels and sautee for 2-3 minutes.
  2. Add pomodoro and clam base and cover with another pan until mussels and clams open.
  3. Place in pasta bowl and garnish with anchovy crostini.