About a month ago, I had the privilege of meeting Chef Johnny Prep while he was in town to teach local kids how to eat healthy. Johnny brought with him (from Michigan via checked luggage) not one, not two, but THREE different soups for us to try. One of them was a delicious New England style clam chowder. The twist: using andouille sausage instead of bacon, and adding corn and mushrooms. When I asked him for the recipe, he was kind enough to reply:
So on a late night in February, I made it. And it was delicious… but too dark to take any decent photos. And then over the weekend, I made it again, right in the middle of the day.
If you read the recipe below, you’ll see that I didn’t follow directions exactly as suggested, but it worked for me (twice now), and I hope it works for you, too. It helped that clams were on sale locally for $3.49/pound at the market this week.
And because it’s now spring, I also spent the afternoon making a succulent bowl with leftover clam shells. If you have succulents lying around the house, I suggest you do the same. A formal tutorial is forthcoming, although, really, the directions are 1) Fill a bowl with dirt and clam shells, 2) add more clam shells on top of the dirt, and 3) fill-in the bowl with freshly cut stems from succulents.
T’was a very productive day.
Bistro Eats is a collection of recipes we think could work in a bistro setting, i.e. the brick and mortar Rustic Garden Bistro. Click on this category to see a snippet of what the menu may look like.