It’s fall and nothing says autumn to me like a big steaming bowl of chowder here in the Pacific Northwest. I used fresh ingredients to showcase the clams as opposed to buying them in milk or tomato.
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Chimichurri is a fantastic slurry of fresh herbs and oil brightened with a red wine vinegar. It works perfectly to soften this tougher cut of meat as a marinade while the reserved can be drizzled over at serving time.
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