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So What to Do with all that Clam Broth?

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Having launched our new Spring menu yesterday, I was left with a bunch of lingering winter produce. And since I never ended up making clam chowder, I also had quarts upon quarts of clam broth stored away. Today’s special? Pan roasted cod with Yukon gold potatoes, kale, and spicy chorizo in clam broth.

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3 thoughts on “So What to Do with all that Clam Broth?

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