We borrowed heavily today from our Memphis StyleBlueprint site. We just thought this idea was so fun, we couldn’t resist! The entire “Chowder-Bowl” theme (as I am calling it) was concocted by the trio of ladies who write Girl: Get Your Game On! (GGYGO), a website dedicated to giving some of us key tips to feel in the know when the conversation steers toward all things “gameday.” GGYGO was kind enough to write our post today:
The New York Giants play the New England Patriots in the “Big Game” on Sunday, February 5 at 5:30 pm CST. While Tom Brady is already a shoe-in for the NFL Hall of Fame, a win for the Giants would most likely secure Eli Manning’s spot as well.
Instead of the standby chili for Sunday’s game, try our spin on clam chowder. In honor of the Patriot fans out there, New England clam chowder is a cream based recipe, traditionally made with clams, potatoes and onions. For a little southern flair we are using a recipe that has bacon! And, for all of the Giants fans, Manhattan clam chowder is more of a broth base with tomatoes added. Whether you are a Brady or Manning fan, your guests will be impressed with your knowledge of the differences in “chow-dah” with the following recipes:
New England Clam Chowder, about.com
- 3 slices bacon, diced
- 1 cup chopped onion
- 3 cups diced potatoes
- 1 bottle (8 ounces) clam juice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans (approximately 7 ounces each) minced clams
- 3 tablespoons flour
- 2 cups half-and-half
- 1 cup milk
Cook bacon until crisp in a large, heavy saucepan. Remove bacon to paper towels to drain. Add onion to bacon drippings; sauté until softened. Add potatoes and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes. Serves 4.
Slow Cooker Manhattan Clam Chowder, about.com
- 1/4 pound bacon, diced, about 5 to 6 slices, or use a meaty salt pork
- 1 cup chopped onion
- 3 ribs celery, thinly sliced
- 2 small to medium carrots, diced
- 1 teaspoon dried parsley flakes
- 1 can (28 ounces) tomatoes
- 1/2 teaspoons salt
- 3 cans clams (approx. 7 ounces each) minced clams with liquid
- 1/4 teaspoon ground black pepper
- 1 1/4 teaspoons dried leaf thyme, crumbled
- 1 small bay leaf, optional
- 2 1/2 cups diced potatoes, about 3 medium peeled potatoes
Brown bacon in a large skillet; add onions and celery; cook just until onions are tender. Transfer to slow cooker and add remaining ingredients. Cover and cook on low for 7 to 9 hours, or until vegetables are tender. Serves 8 to 10.
Sunday will prove the time to pick your winner: New England or New York, the team and the chowder! Have fun!