Always a coastal favorite, we like to serve our clam chowder topped with crispy, buttery sourdough croutons — but feel free to use traditional oyster crackers. If you prefer a richer, creamier version, substitute part of the half and half with heavy cream.  INGREDIENTS: 6 slices bacon 2 celery ribs, chopped 1 large onion, chopped...Read More

Milder and less sharp than Eureka lemons, Meyer lemons make a well-balanced salad dressing for delicate greens or spooned over blanched asparagus.  INGREDIENTS: 3/4 cup extra-virgin olive oil 1/3 cup Meyer lemon juice 2 tablespoons finely minced shallot 1 tablespoon rice vinegar 1 tablespoon Dijon mustard 2 teaspoons honey 3/4 teaspoon salt (or to taste)...Read More