Or, you know, New England-ish. I have no clue what I’m doing when it comes to regional offerings, as we discussed yesterday.
This is the second of the #superbowl recipes that I have for you this year, both seafoody to celebrate the fact that both of the teams come from places that CELEBRATE seafood.
I celebrate all food.
I originally had a plan to make this a little bit fancier – start with pancetta, use live clams, white wine, fresh thyme….all the good stuff. But then nowhere in this city had fresh clams, even the expensive places. And then I forgot about the pancetta. And then I figured, it’s the effing Super Bowl. Not fussy. Let’s be really simple in this instead of fancypants. So that’s what I did! The results were delicious, and this is an easy peasy chowder. A touchdown, you could say. Heh.
You need a potato, some carrots/celery/onion, butter, clams, flour, stock, Old Bay, and cream. Simple stuff! You add some water, and I actually used the same water I used to boil the lobsters yesterday for extra flavor. SO, if you have some lobster water lying around, grab that too. Or not.
When the veggies have softened, add make a well in the center of the mixture and add the remaining butter, the flour, and the Old Bay. Then, we mix the flour/butter together in the center of the pot to make a roux that will thicken the soup. When a paste forms, stir the veggies into the roux and let the flour cook for 2 minutes.
Or, the super duper regional SB party you’re throwing Sunday.
- 1/2 stick butter
- 1 baking potato, chopped
- 2 carrots, finely diced
- 2 ribs celery, finely diced
- 1/2 onion, finely diced
- 3 tablespoons flour
- 1 teaspoon Old Bay, plus more if needed
- 2 cups water
- 2 cups chicken stock
- 3 cans chopped clams in their juices
- 1/2 cup heavy cream
- Add half the butter and all the vegetables to a large soup pot over medium heat. Cook the veggies for 5 minutes until they start to soften slightly. Sprinkle the veggies with the Old Bay.
- Make a well in the center of the vegetable mixture and add the remaining butter and flour. When the butter melts into the flour, stir in the veggies - they will be sticky once covered in the flour. Let the vegetables cook with the flour for 2 minutes more, then slowly stream in the water and stock, stirring as you go to incorporate the flour.
- Let the soup come to a boil and then reduce the heat to simmer, uncovered for 15-20 minutes until the potatoes are cooked through and the soup has thickened slightly. Stir in the clams and cream and let cook for 3 minutes more to heat through.
- Serve. Eat!