This Old Bay compound butter is a perfect accoutrement to all the meats, corn, potatoes, and grilled bread. So, it’s versatile. And spicy. And salty. And delicious. I also think it would be phenomenal as a base for scrambled eggs. I can’t tell you for certain because the batch I made was polished off in one sitting.
This clam chowder is a creamy, flavorful soup without the added thickness of flour. The longer it sits, the tastier it becomes, so it can easily be made a day ahead. Curl up with a bowl when the next Nor’easter blows or on a snowy night this winter.