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

This chowder is based on a recipe from a well-known restaurant in Salt Lake City that is now closed. While not a traditional, long-simmered New England clam chowder, this rendition is equally delicious and takes only minutes to prepare.  The “secret ingredient” is red wine vinegar. I prefer to use waxy, unpeeled potatoes such as...Read More