Whether you bought your Superbowl tickets from Barry’s or are watching at home here is a great Clam Chowder recipe to keep you warm and make you feel like you are in the city by the Bay.
Super Bowl Clam Chowder
Serves 12 (1 cup servings)
Cook Time 35 Minutes
2 slices bacon
2 cups chopped onion
1 1/4 cups chopped celery
½ teaspoon kosher salt
½ teaspoon dried thyme
2 garlic cloves, minced
6 (6 ½ ounce) cans chopped clams, reserve juice
5 cups diced baking potatoes. I roughly peel them. I think some peel is nice.
4- 8 ounce bottles clam juice
1 bay leaf
3 cups fat free milk
½ cup all purpose flour
1) Cook bacon in a large soup pot and remove when crispy.
2) Turn down heat to medium and stir in onion, celery, salt, thyme and garlic. Cook until tender, about 4 minutes.
3) Add liquid from canned clams, potatoes, bottled clam juice and bay leaf, bring to a boil and simmer for 15 minutes. Remove Bay leaf.
5) Combine milk with flour and whisk into pan and bring back to a boil. Cook 12 minutes, until thick, stirring.
6) Add clams cook 2 more minutes and serve with crumbled bacon on top.
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I have done it all in the food business. I worked in kitchens doing everything from salads to baking. I worked in the front of restaurants as a hostess all the way to General Manager. I have been a food wholesaler and a caterer. I have even worked in hotels selling huge conventions and intimate weddings. What can I say I love this business! Once I “retired” to raise my girls, I offered my services as a teacher in any venue I could. That is where I am able to put it all together, love of food and love of teaching.