Archive for the ‘articles’ Category

The Different Types of Mulch

Tuesday, April 16th, 2024

Types of MulchIf you’re a gardening enthusiast, you are probably well-aware of the importance of mulching. Mulching is an essential practice that helps facilitate plant growth and improve the overall health of your garden. In simple terms, mulch is a protective layer applied over the soil to regulate moisture levels, maintain soil temperature, and suppress weed growth. However, not all mulch is created equal. Understanding the different types of mulch and their benefits is crucial to determine what’s best for your garden which we will help break down for you.

Organic Mulch:

Organic mulch is made up of natural materials that decompose over time. Common types of organic mulch include bark, leaves, straw, and grass clippings. Organic mulch is best suited for gardens as it enriches the soil, enhances drainage, and improves soil structure over time. Additionally, it helps regulate soil temperature and suppress weed growth, ensuring that your plants thrive. However, it’s important to note that organic mulch decomposes and needs to be replenished frequently to remain effective.

Inorganic Mulch:

Inorganic mulch, on the other hand, is made up of non-biodegradable materials such as stones, gravel, and plastic sheeting. These materials do not break down and remain in your garden for a more extended period. Inorganic mulch is beneficial if you’re looking for a low-maintenance option that requires less upkeep. It’s also useful for areas that experience high winds and rains, preventing soil erosion. However, it’s important to note that inorganic mulch doesn’t enrich the soil, and it can increase soil temperatures during the hot summer months.

Compost Mulch:

Compost mulch is a type of organic mulch made up of decomposed organic materials such as food waste, yard trimmings, and manure. It’s often referred to as “black gold” as it’s packed with nutrients, beneficial microbes, and minerals that boost soil fertility. Compost mulch helps improve soil quality, increases water retention, and provides your plants with essential nutrients. This makes it an excellent option for vegetable gardens, flower beds, and fruit-bearing trees.

Pine Needle Mulch:

Pine needle mulch is a popular choice for gardeners as it’s long-lasting, attractive, and low-maintenance. Pine needles are acidic and work well for plants that prefer acidic soil conditions such as blueberry bushes, roses, azaleas, and rhododendrons. Pine needles also help improve drainage, suppress weeds, and prevent soil erosion. However, it’s important to note that pine needles decompose slowly, so you won’t need to replenish them as frequently as other organic mulch.

Rubber Mulch:

Finally, rubber mulch is a type of inorganic mulch made from recycled rubber tires. It’s often used in playgrounds and landscapes as it’s durable, non-toxic, and requires little maintenance. Rubber mulch doesn’t decompose, and it doesn’t attract insects or rodents, making it a safer option for children and pets. However, it’s crucial to check if the rubber mulch you’re buying is safe and toxin-free. Some manufacturers use recycled tires that contain harmful chemicals and metals that can harm your plants and soil.

Mulching is an essential gardening practice that provides a range of benefits to your plants and soil. Understanding the different types of mulch and their advantages can help you choose the best option for your garden. Whether you prefer organic or inorganic mulch, there’s an option that will work for you!

Traeger Beer Braised Chicken Tacos With Jalapeño Relish

Thursday, March 14th, 2024

Braised Chicken TacosWe’re giving you something to taco bout with this chicken taco recipe. These wood-fired chicken thighs are braised in a chipotle beer sauce, loaded onto tortillas and served with a homemade jalapeño relish, queso and cilantro.

Ingredients:

Relish

3 jalapeños, seeded and diced
1/4 Cup finely diced red onion
1 garlic clove, minced
2/3 Cup white wine vinegar
1/3 Cup water
1/2 Tablespoon Sugar
1/2 Tablespoon Salt

Pickled Cabbage

2 Cup shredded red cabbage
1/2 Cup white wine vinegar
2 Teaspoon Salt
2 Teaspoon Sugar

Main

2 Pound boneless, skinless chicken thighs
1 Tablespoon Olive oil
1 Teaspoon Salt
1 Teaspoon Black pepper
12 Small flour tortillas
1/4 Cup cotija cheese
1/4 Cup chopped cilantro
your favorite hot sauce

Braising Liquid

1 Tablespoon butter
1/2 yellow onion, diced small
1 jalapeño, seeded and chopped
1 garlic clove, minced
1 Teaspoon chili powder
1 Teaspoon garlic powder
1 chipotle pepper in adobo sauce plus 4 tablespoons adobo sauce
2 limes, juiced
1 Can (12 oz) Modelo beer

Steps:

  1. For the jalapeño relish, combine all ingredients in a non-reactive dish and set aside.
  2. To make the pickled cabbage, combine all ingredients in a non-reactive dish and set aside.
  3. Transfer both the relish and pickled cabbage to the refrigerator and let sit a couple of hours to overnight.
  4. Season chicken thighs generously with salt and pepper. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Place the chicken thighs skin-side down and brown in batches. Remove from heat and set aside.
  5. Add 1 tablespoon butter to the Dutch oven and set over medium-high heat. When butter is melted, add onion and jalapeño and sauté 3 to 5 minutes until translucent. Add minced garlic and sauté 30 seconds or until fragrant. Add chili and garlic powder, chipotle pepper, adobo sauce and lime juice. Add chicken thighs back to the Dutch oven and pour in beer.
  6. When ready to cook, set Traeger to 350℉ and preheat, lid closed for 15 minutes. Place Dutch oven in the grill and braise for 30 minutes or until chicken is tender and falls apart. Remove chicken from braising liquid and shred.
  7. To build the tacos, place shredded chicken on tortilla, top with jalapeño relish, pickled cabbage, cotija cheese, cilantro and finish with hot sauce. Enjoy!

Traeger Braised Collard Greens and Bacon

Thursday, March 7th, 2024

Braised Collard GreensAn essential part of a traditional Southern feast, these collard greens are smoked before adding in Traegered bacon, ham, and all the fixings.

Ingredients:

Main

3 Pound fresh collard greens, washed and trimmed
12 Slices smoked bacon, finely chopped
2 Medium sweet onions, finely chopped
3/4 Pound smoked ham, chopped
6 Clove garlic, finely chopped
3 (32 oz) container chicken broth
1/3 Cup apple cider vinegar
1 Tablespoon Sugar
1 Teaspoon Salt
3/4 Teaspoon Pepper

Steps:

  1. When ready to cook, set Traeger temperature to 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
  2. Smoke the collard greens for 10 minutes. Take collard greens off the grill and increase temperature to 375℉.
  3. Place Dutch oven on the grill to preheat, about 15 minutes.
  4. In the preheated Dutch oven, cook bacon until almost crisp. Add onions, and sauté for 8 minutes. Add ham and garlic, and sauté 1 more minute.
  5. Stir in collard greens, broth and remaining ingredients. Cook for 2-1/2 hours or until desired tenderness.
  6. Serve hot, enjoy!

Traeger Smoky Ham and Bean Soup

Thursday, February 22nd, 2024

Traeger Smoky Ham and Bean SoupGently simmered, this ham-centric soup demands minimal attention, boasting big flavors with just a little hands-on time. Fire up your Traeger to get started making this Smoky Ham and Bean Soup.

INGREDIENTS (Serves 8):

1 1/2 Pound Pork Neck
As Needed Pepper
1 Teaspoon Fine sea salt, plus more as needed
1 Tablespoon olive oil, or butter, or more as needed
1 Large yellow onion, diced
1 Tablespoon Garlic, minced
2 Teaspoon hot sauce
2 cans Northwest beans, drained, rinsed
1 Teaspoon cold water
1 Teaspoon cornstarch
3 Slices bacon, cooked, chopped, for serving
1 Tablespoon fresh parsley, chopped, for serving

STEPS:

  1. When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
  2. Season the pork neck with salt, and pepper. Place the pork directly on the grill grates. Close the lid and smoke for 2 hours, or longer depending on smoke preference. Remove the pork from the grill and allow it to cool.
    INGREDIENTS
    • 1 1/2 Pound Pork Neck

    • As Needed Pepper

    • 1 Teaspoon Fine sea salt, plus more as needed

  3. In a large pot over medium heat, add the oil, onions, and garlic and sauté, stirring occasionally until the onions are caramelized. Season with salt, and pepper, to taste.
    INGREDIENTS
    • 1 Tablespoon olive oil, or butter, or more as needed

    • 1 Large yellow onion, diced

    • 1 Tablespoon Garlic, minced

  4. Add the pork neck, and hot sauce to the pot. Add enough water to cover the meat. Bring the soup to a boil then reduce the heat to a simmer. Simmer uncovered for 3 hours.
    INGREDIENTS
    • 2 Teaspoon hot sauce

  5. Remove the pork from the pot and let cool. Once the pork has cooled, pull the meat off the bone and shred. Add the shredded pork back to the soup pot along with the beans and return the pot to medium heat.
    INGREDIENTS
    • 2  cans Northwest beans, drained, rinsed

  6. In a small bowl, mix the cold water and cornstarch together then add it to the soup. Stir constantly until it starts to thicken. Reduce the heat to low, and keep warm until ready to serve.
    INGREDIENTS
    • 1 Teaspoon cold water

    • 1 Teaspoon cornstarch

  7. Remove the soup from the heat and garnish with chopped bacon and parsley, and serve warm. Enjoy!
    INGREDIENTS
    • 3 Slices bacon, cooked, chopped, for serving

    • 1 Tablespoon fresh parsley, chopped, for serving

Planning Spring Pasture Management

Tuesday, February 20th, 2024

Spring Pasture ManagementThe arrival of spring presents a prime opportunity for farmers and livestock owners to improve the health of their pastures through proper pasture management. Not only does this help to regenerate growth, but it also ensures that the animals are well-fed and healthy. There are a few steps you can take to improve your pasture management including planning rotations, avoiding overgrazing, and looking out for poisonous plants.

Plan Your Rotation
Rotational grazing is one of the most effective ways to maintain healthy pastures. This practice involves splitting a pasture into smaller paddocks and allowing the animals to graze on each paddock for a set period of time before moving onto the next. Giving the grass time to recover before it’s grazed again is crucial for its health. In addition, rotational grazing provides an opportunity for livestock to graze on nutrient-rich grass as it regenerates. This practice encourages animal movement and even distribution of fertilizer, ultimately resulting in a better-quality pasture.

Avoid Overgrazing
It’s important to resist the temptation to leave all the animals in one area for an extended period. This can lead to overgrazing, a process where livestock consume too much grass, and it is unable to recover. This can harm the overall health of your pasture and reduce its productivity. Overgrazing can increase the presence of weeds, soil compaction, and decreased water infiltration. The best way to prevent overgrazing is to manage your grazing schedule correctly. It’s important not to leave your livestock in any one area for too long.

Beware of Poisonous Plants
It’s essential to be aware of the different poisonous plants that can be present in your pastures. These plants can adversely affect the health of your livestock if ingested, and some can even be fatal. Such plants include poison ivy and poison oak. Be sure to remove these plants from your pastures, and observe closely whether they are growing back. Consider fencing off any areas in which these plants are known to grow, or uprooting and replanting any areas where they may be present.

Spring pasture management is crucial when it comes to keeping pastures healthy and robust. Proper rotational grazing, grazing management, and attention to poisonous plants will ensure your pasture remains healthy, providing sufficient and nutritious feed for your livestock. Whether it’s your private collection of animals, or livestock that provides for your livelihood, it’s important to prioritize their health and well-being by maintaining healthy pastures. Take these three factors into account to ensure the health and longevity of your pasture and in turn your livestock.

Traeger Roasted Broccoli Cheese Soup

Thursday, February 15th, 2024

Traeger Roasted Broccoli Cheese SoupPut a tasty wood-fired twist on this comforting cheesy classic by roasting the broccoli on your Traeger for this Roasted Broccoli Cheese Soup.

INGREDIENTS (Serves 4): 

3 Cup broccoli florets, cut into bite-size pieces
1 Cup sliced broccoli stems
To Taste Olive oil
3/4 Teaspoon kosher salt, plus more to taste
5 Tablespoon unsalted butter, divided
1 Medium yellow onion, diced
1 Clove garlic, minced
1/4 Cup all-purpose flour
2 Cup chicken stock
2 Cup half-and-half
2 Large carrots, sliced into thin rounds
3/4 Teaspoon freshly ground black pepper, plus more to taste
1/2 Teaspoon paprika
1/2 Teaspoon dry mustard powder
Pinch of cayenne pepper
8 Ounce freshly grated cheddar cheese, plus more for garnish

STEPS:

  1. When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes. Line a baking sheet with parchment paper.
  2. Spread the broccoli florets and stems in a single layer on the prepared baking sheet. Drizzle with olive oil and season with a pinch of salt.
    INGREDIENTS
    • 3 Cup broccoli florets, cut into bite-size pieces

    • 1 Cup sliced broccoli stems

    • To Taste Olive oil

    • 3/4 Teaspoon kosher salt, plus more to taste

  3. Place the baking sheet on the grill grates, close the lid, and cook for 5 minutes. Stir and continue cooking until the broccoli is tender, 5 minutes more. Remove from the grill and set aside.
  4. Place a large cast iron pot on the grill grates. Close the lid and allow the pot to preheat for 5 minutes.
  5. Add 1 tablespoon of butter and the onion to the pot. Sauté, stirring frequently, until onion is translucent and barely browned, about 4 minutes. Add the garlic and cook until fragrant, stirring constantly so it does not burn, about 30 seconds.
    INGREDIENTS
    • 5 Tablespoon unsalted butter, divided

    • 1 Medium yellow onion, diced

    • 1 Clove garlic, minced

  6. Remove the pot from the heat and transfer the onion mixture to a small bowl. Wipe out the pot with paper towels. Reduce the Traeger temperature to 375°F. Place the pot back on the grill grates, close the lid, and allow to preheat again for 5 minutes.
  7. Add the remaining 4 tablespoons of butter and the flour to the pot. Close the lid and cook, whisking every 5 minutes, until the roux has thickened, about 20 minutes total.
    INGREDIENTS
    • 1/4 Cup all-purpose flour

  8. While whisking constantly, slowly pour in the chicken stock, then the half-and-half. Close the lid and cook, whisking occasionally, until the liquid has reduced and thickened, about 45 minutes.
    INGREDIENTS
    • 2 Cup chicken stock

    • 2 Cup half-and-half

  9. Add the roasted broccoli, carrots, onion and garlic mixture, salt, pepper, paprika, mustard powder, and cayenne. Close the lid and simmer until the soup has reduced and thickened more and the carrots are tender, 20-25 minutes.
    INGREDIENTS
    • 2 Large carrots, sliced into thin rounds

    • 3/4 Teaspoon freshly ground black pepper, plus more to taste

    • 1/2 Teaspoon paprika

    • 1/2 Teaspoon dry mustard powder

    •  Pinch of cayenne pepper

  10. Stir the cheese into the soup until melted and incorporated.
    INGREDIENTS
    • 8 Ounce freshly grated cheddar cheese, plus more for garnish

  11. Ladle the soup into bowls and serve immediately with more cheese for garnish. Enjoy!

Traeger Lasagna Soup

Thursday, February 8th, 2024

Traeger Lasagna SoupIf you like lasagna, you will love this Traeger lasagna soup, which takes much less time to make yet packs all the same comforting flavors. Cooking it on the Traeger adds subtle wood-fired flavor.

INGREDIENTS (Serves 6):

2 Tablespoon Olive oil
1 Pound mild or hot Italian bulk sausage or links with casings removed
1 Small yellow onion, grated on the large holes of a box grater
4 Clove garlic, grated or minced
1 Tablespoon Italian seasoning
1/2 Teaspoon kosher salt
1/2 Teaspoon freshly ground black pepper
4 Cup chicken broth
3 Cup homemade or store-bought marinara (from a 24 oz jar)
1/2 Pound dried lasagna noodles (about 10), not the no-boil kind
2 Ounce mozzarella, grated (about ½ cup)
1 Ounce Parmesan, grated (about ¼ cup)
2 Ounce ricotta cheese (about ½ cup)
Fresh basil leaves, for serving

STEPS:

  1. Place a large, uncovered enameled Dutch oven or other oven-safe pot directly on your Traeger’s grill grate then preheat the grill with the lid closed to 350°F; this will take about 15 minutes.
  2. Add the olive oil to the hot pot, then add the sausage, onion, Italian seasoning, garlic, salt, and pepper. Stir with a wooden spoon or heatproof spatula, breaking up any large pieces of sausage. Close the grill lid and cook with the pot uncovered, stirring occasionally, until the sausage is cooked through and begins to brown, 25 to 30 minutes.
    INGREDIENTS
    • 2 Tablespoon Olive oil

    • 1 Pound mild or hot Italian bulk sausage or links with casings removed

    • 1 Small yellow onion, grated on the large holes of a box grater

    • 4 Clove garlic, grated or minced

    • 1 Tablespoon Italian seasoning

    • 1/2 Teaspoon kosher salt

    • 1/2 Teaspoon freshly ground black pepper

  3. Add the chicken broth and marinara and stir to combine. Break the lasagna noodles into 4 to 5 pieces each, then add them to the pot. Stir and then press down lightly on the noodles to ensure they are submerged. Close the grill lid and cook, stirring occasionally, until the noodles are al dente, 25 to 30 minutes
    INGREDIENTS
    • 4 Cup chicken broth

    • 3 Cup homemade or store-bought marinara (from a 24 oz jar)

    • 1/2 Pound dried lasagna noodles (about 10), not the no-boil kind

  4. Add the mozzarella and Parmesan and stir to combine.
    INGREDIENTS
    • 2 Ounce mozzarella, grated (about ½ cup)

    • 1 Ounce Parmesan, grated (about ¼ cup)

  5. Serve the soup topped with a dollop of ricotta cheese and fresh basil leaves, as desired. Enjoy!
    INGREDIENTS
    • 2 Ounce ricotta cheese (about ½ cup)

    •  Fresh basil leaves, for serving

Planting Seed Potatoes

Thursday, February 8th, 2024

Planting Seed PotatoesPotatoes are a staple in many households across the world. They are versatile, tasty, and easy to cook. However, not many people know about seed potatoes and how they can significantly affect the quality and quantity of your potato crop. We’ve put together some information about seed potatoes and tips for planting, so you can reap the benefits of seed potatoes too.

What are seed potatoes?
Seed potatoes are potatoes that have been carefully selected, stored, and saved from the previous year’s potato crop. These potatoes are precisely picked based on their size, shape, and quality and are free from any diseases or pests. Seed potatoes ensure that only the best potatoes get planted the following year, resulting in a higher yield and crop quality.

Why are seed potatoes important?
Seed potatoes are critical for any gardener who wants to produce a healthy and fruitful potato crop the following year. Using seed potatoes from a previous crop means that gardeners are not only using potatoes that have been carefully selected and verified but are also avoiding any possible disease or pest infestation.

How to choose the right seed potatoes?
Choosing the right seed potato is essential for producing a healthy potato crop. Gardeners should select potatoes that are firm, free from blemishes, and have a good shape. The chosen potatoes should be stored in a cool, dry place before planting. Before planting, gardeners should also inspect the potatoes to ensure that they are disease-free.

How to plant seed potatoes?
Gardeners should plant their seed potatoes in the spring, 2-4 weeks before the last frost date. The selected potatoes should be cut into small pieces, each containing at least 2-3 eyes. Patios should be planted in the ground with the eyes facing upwards, ensuring that they are covered with soil. As the potatoes grow, gardeners should continue to cover the plants with soil to promote growth.

When to harvest seed potatoes?
Seed potatoes should be harvested in the summer or fall when the plants start to die back. The potatoes will be ready for harvest when the leaves turn brown and start to wilt. Gardeners should carefully dig the potatoes out of the ground to avoid damaging them.

Seed potatoes are a great option for gardeners who want to get a head start on their potato crop. They help produce a healthy, high-yield potato crop. Keep our tips in mind when choosing and planting seed potatoes in your garden for a successful yield. Remember, a healthy and fruitful potato crop results from using healthy seed potatoes!

Guide to Growing Onion Sets

Wednesday, February 7th, 2024

Growing Onion SetsAre you a gardener who wants to add more variety to your vegetable garden? If so, you might want to consider growing onion sets. Onion sets are small onions that are grown from seeds and then transplanted into your garden. They’re a great option for gardeners who want to get a head start on their onion crop without waiting for a full year. In this guide, we’ll talk about the benefits of planting onion sets and how to grow them successfully.

Let’s go over some of the benefits of using onion sets. One of the biggest advantages is time. By planting onion sets in the fall, you’ll be able to harvest your crop in the spring or early summer, rather than waiting an entire year for onions to mature. Onion sets are also easier to plant than onion seeds, as they don’t require a lot of time or effort to get started. Additionally, onion sets are less prone to disease and pests.

So how do you grow onion sets? The first step is to choose a location that gets plenty of sunlight and has well-draining soil. Onions prefer slightly acidic soil with a pH of around 6.0 to 6.8. You can test your soil’s pH using a kit from your local garden center. We have pH kits to choose from in the garden department of our store that are perfect for the job. Once you’ve found the perfect spot, prepare the soil by tilling it and adding compost or other organic matter.

When planting your onion sets, make sure to space them about 4-6 inches apart and plant them at a depth of about 1 inch. Push each set into the soil until the tip is barely visible. Onions don’t need a lot of water, but make sure to keep them well-watered during dry spells. You can also mulch around your onions to help retain moisture and suppress weeds.

As your onions grow, be sure to keep an eye out for pests and diseases. Common onion pests include onion maggots, thrips, and onion flies, while common onion diseases include downy mildew, onion smut, and white rot. If you notice any issues, remove affected plants and treat the surrounding soil with an organic fungicide or insecticide.

Finally, you can harvest your onion sets. Onions are ready to harvest when the tops dry out and start to fall over. At this point, stop watering your onions and let them cure in the garden for a week or two. Once the outer skin is papery and the tops are dry and brittle, you can harvest your onions. Hang them in a cool, dry place for a few weeks to allow them to fully cure before storing them in a cool, dry spot.

Growing onion sets is a great way to add a quick and easy crop to your vegetable garden. With the right growing conditions and care, you can enjoy fresh, homegrown onions in just a few months. By following these tips, you’ll be on your way to a bumper onion crop in no time!

Traeger Smoked New England Clam Chowder

Thursday, February 1st, 2024

Traeger Smoked New England Clam ChowderThe secret to this Traeger Smoked New England Clam Chowder recipe is an hour-long smoke infusion of pure, 100% hardwood right on the Traeger grill.

INGREDIENTS (Serves 8):

4 (6 1/2 oz) cans clams, chopped
2 Cup heavy whipping cream
3 Tablespoon unsalted butter
6 Pieces sliced bacon, cut crosswise into 1/4-inch pieces
1 Large yellow onion, diced
2 Stalk celery, diced
As Needed kosher salt
As Needed Freshly ground black pepper
1/3 Cup all-purpose flour
2 Cup Bottled Clam Juice
2 Whole Bay leaves
1 Tablespoon fresh thyme leaves, chopped
2 Tablespoon finely chopped parsley
Oyster crackers, as needed, for serving
Hot sauce, as needed, for serving

STEPS:

  1. When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
  2. Drain the clams, reserving the juice. Set the juice aside. Chop the clams, if they are not already chopped, and spread them into a single layer in a disposable foil pan or deep baking dish.
    INGREDIENTS
    • 4  (6 1/2 oz) cans clams, chopped

  3. Place the pan with the clams directly on the grill grates. Close the lid and smoke for 30 minutes.
  4. Add the heavy whipping cream and 1 cup of the reserved clam juice to the pan. Close the lid and smoke for an additional 30 minutes.
    INGREDIENTS
    • 2 Cup heavy whipping cream

  5. Remove the clams with the smoked cream mixture from the grill and set aside.
  6. In a large heavy saucepan or Dutch oven on the stovetop over medium heat, add the butter and bacon. Cook until the butter is melted and the bacon has begun to render the fat and sizzle. Stir in the onion, and celery and cook, stirring occasionally, until softened, 5-10 minutes. Season with salt and pepper.
    INGREDIENTS
    • 3 Tablespoon unsalted butter

    • 6 Pieces sliced bacon, cut crosswise into 1/4-inch pieces

    • 1 Large yellow onion, diced

    • 2 Stalk celery, diced

    • As Needed kosher salt

    • As Needed Freshly ground black pepper

  7. Stir in the flour and cook for 5-8 minutes, stirring constantly to ensure the flour does not brown. Add the potatoes, bottled clam juice, bay leaves, and fresh thyme. Allow the mixture to come to a boil. Cook until the potatoes are tender, 12-15 minutes.
    INGREDIENTS
    • 1/3 Cup all-purpose flour

    • 1 Pound

    • 2 Cup Bottled Clam Juice

    • 2 Whole Bay leaves

    • 1 Tablespoon fresh thyme leaves, chopped

  8. Stir in the smoked clam and cream mixture and simmer for 5 minutes. If the chowder is too thick, add more clam juice until the desired consistency is achieved. Taste for seasoning, adding more salt, and pepper as needed.
  9. Before serving, remove the bay leaves and stir in the parsley. Serve with oyster crackers and hot sauce. Enjoy!
    INGREDIENTS
    • 2 Tablespoon finely chopped parsley

    •  Oyster crackers, as needed, for serving

    •  Hot sauce, as needed, for serving