MARCH ROARED IN LIKE A LION! ~ Time for a 'steamy' pot of NEW ENGLAND CLAM CHOWER

HOLD ON TO YOUR HAT!

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WEATHER REPORT: Blustery winds, drifting snow, sleet ~ afternoon thunderstorm?

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~ Morning snow

(March 1)

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NEW ENGLAND CLAM CHOWDER

~ a classic soup - easy, rich, hearty and delicious!

1 can (3 lb.-3 oz) chopped sea clams (Costco has them)

1 1/2 pounds scrubbed small red skin potatoes

2 whole bay leaves

4 slices diced bacon

4 Tbsp. butter

1 medium chopped red chopped red

1 medium chopped sweet onion

2 cloves minced garlic

1 1/2 cups chopped celery (with leaves)

4 Tbsp. flour

3 cups half & half

2 tsp. dried oregano

2 tsp. dried parsley

1 tsp. dried sweet basil

1 tsp. dill weed

1 tsp. dried marjoram

1/2 tsp. white pepper

1/2 tsp. Hungarian paprika

scant sea salt to taste since clams are canned

• Drain clams, reserving liquid. Bring clam juice to boil and add chopped red skins & bay leaves. Simmer 10 minutes or unit potatoes are tender. Set aside.
• While potatoes are cooking, saute chopped bacon in butter until crisp. Add onions, garlic, and celery until slightly soft but not brown. Stir in flour for roux, and cook 2 minutes, stirring constantly.
• Gradually whisk in drained clam broth from stock. Add potatoes and bring to simmer, stirring often.
• Add half & half, clams and seasonings. Simmer 5 minutes, stirring often.
• At this point, either serve piping hot (but do not boil or clams will toughen) or cool uncovered in refrigerator. Cover when cold.
• Serve with a mini-loaf of Artisan Herb Bread on the side of each serving plate.

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ARTISAN HERB BREAD

4-6 mini-loaves (or 1 large loaf) crusty Artisan Bread (Costco has these - baked fresh daily)

1 - 1 1/2 sticks unsalted butter

1 tsp. cracked black pepper

1 tsp. garlic powder

1 tsp. thyme

1 tsp. rosemary

1 tsp. parsley

Melt butter in saucepan. Add pepper, garlic powder and herbs. Slice bread diagonally but not completely through. Brush herb butter between slits and over top. Bake in 350-degree over for 20 minutes.