Clam Stew

3 Jun

Vintage 4 St Rose potagery: a hearty, thick riff on chowder chock full of clams, potatoes and garden vegetables.

Spinning traditional chowder into bright clam stew with fresh grassy parsley, basil, tender young carrots, celery and green beans and diced tomatoes.

The New York Times shared an interesting chowder-soaked toast recipe that asks you to place a toasted 2×2 inch slice of rustic bread in a bowl, cover with fried pieces of guanciale, and a ladleful of broth homemade chowder.

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