Have a Super Bowl. . . of Chowder!

With the pending game between the New York Giants and the New England Patriots it only seems fair to have a little battle of the chowders as well.  So the folks at Food.com were nice enough to hook me up a time-tested recipe for each.  Enjoy!

New England Clam Chowder
Recipe Type: Soup
Author: Carla of Food.com
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 4
  • 2 ounces bacon fat
  • 2 ounces butter
  • 1 large onion , diced
  • 6 stalks celery , diced
  • 1 tablespoon garlic , minced
  • ½ shredded carrot (optional)
  • ½ cup flour
  • ½ cup instant mashed potatoes
  • 4 chef potatoes , peeled and chopped
  • 1 quart clam juice
  • 3 cups chopped clams
  • 1 ½ cups half-and-half
  • ¼ cup fresh parsley , chopped
  • 1 drop Tabasco sauce
  • ½ teaspoon celery salt
  • ½ teaspoon thyme
  • 1 bay leaf
  • 2 tablespoons chopped parsley (garnish)
  1. Melt butter and bacon fat in large pot.
  2. Sautee onion, celery garlic (and 1/2 cup shredded carrots, if using) until tender.
  3. Add seasonings (parsley, Tabasco, celery salt, thyme & bay).
  4. Add flour and instant mash potatoes.
  5. Turn off flame and stir until flour is no longer visible.
  6. Add the clam juice and stir.
  7. Turn flame back on to high and continue stirring (constantly) to avoid sticking.
  8. Bring to a boil.
  9. Add potatoes and stir.
  10. Cook for 15 minutes or until potatoes are tender.
  11. Add clams.
  12. Stir.
  13. Add cream.
  14. Stir.
  15. Simmer for 1/2 hour.
  16. Add salt and pepper, to taste.
  17. Serve garnished with fresh parsley and enjoy!

Tom’s Manhattan Clam Chowder
Recipe Type: Soup
Author: Dib’s at Food.com
Prep time: 10 mins
Cook time: 95 mins
Total time: 1 hour 45 mins
Serves: 10
  • ¼ cup olive oil
  • 3 garlic cloves , cut finely
  • ¼ cup fresh parsley , cut and chopped
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 onion , chopped
  • 2 (6 ½ ounce) cans minced clams (reserve juice)
  • 2 (6 ½ ounce) cans chopped clams (, reserve juice)
  • 1 (8 ounce) bottle clam juice
  • 2 (28 ounce) cans cooked tomatoes
  • 7 cups water
  • 2 bay leaves
  • 3 teaspoons Old Bay Seasoning
  • salt and pepper
  • 4 potatoes , peeled and cut into chunks
  1. In a large dutch oven over medium heat, add olive oil, garlic, parsley, basil, oregano and onion.
  2. Cook until garlic is light brown.
  3. Add minced and chopped clams with juice from cans and bottle of clam juice.
  4. Add tomatoes, water, bay leaves, Old Bay Seasoning, salt and pepper.
  5. Turn heat to low and continue cooking for 35 minutes.
  6. Add potatoes and continue to cook for 30 minutes.
  7. Serve hot.

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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
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2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
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2011 Judge: Dauphin Island Wing Cook-off
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