Soup 'R Bowl: Two great chowders characterize the teams competing this weekend

Warm yourself with the excite­ment of the big game and with soups that go right to the heart of the two teams competing in Super Bowl XLVI in Indianap­olis on Sunday.

Manhattan clam chowder typi­fies the fight of the New York Giants with its peppery taste and vivid red color. The robust and hearty New England clam chowder per­fectly matches the New England Patriots. Both teams and soups are hot and each soup and team has its own special flavor and nuance.

Have a bowl of your favorite ready to enjoy with the 6:30 p.m. kickoff and a halftime show featuring Ma­donna. If you aren’t there in person, watch it on NBC and decide if it is as exciting as Super Bowl XLII when both these teams met in Houston with the same quar­terbacks and head coaches. In case you forgot, the wild-card New York Giants beat the undefeated New England Patriots.

The chowders pictured are from executive chef Abel Gonzalez of Bayside Grill & Bar at the Village on Vene­tian Bay, 4270 Gulf Shore Blvd. N., Naples, 239-649-5552. The restaurant features the New England chowder on the menu every day, and the Manhattan chowder is a special for Super Bowl week. Gonzalez is featuring both chowders daily through Super Bowl Sunday. The restaurant will not televise the game, but patrons can order it to take home. Gonzalez’ secret ingredient for his Manhattan chowder is a small amount of cayenne pepper for a slight kick and fresh tomatoes to give it a full-bodied flavor. His New England chowder is made with smoked­apple bacon that gives this soup a gourmet boost.

Want to try your own? Here are recipes to enjoy for the big game or any time at home, from celebrity chef Emeril Lagasse for the Food Network and the allrecipes.com food site:

MANHATTAN CLAM CHOWDER

Serves 6 to 8 as a main course

INGREDIENTS

8 pounds quahog or large cherrystone clams, scrubbed and rinsed

4 slices bacon, cut into ½-inch lengths

2 cups onions, finely chopped

1 cup celery, finely chopped

½ cup bell pepper, chopped

¾ cup carrots, diced

1½ tablespoons minced garlic

3 bay leaves

1½ teaspoons dried oregano leaves

4 sprigs fresh thyme

½ teaspoon crushed red pepper

1¼ pounds potatoes, peeled and cut in ½-inch cubes (about 3 cups)

1 cup chicken stock

3 cups tomatoes, peeled, seeded and chopped or 1 28-ounce can whole tomatoes, chopped and juices reserved

¼ cup parsley leaves, chopped

2 cups water

Freshly ground black pepper Salt

DIRECTIONS

1 In a large stock pot bring water to boil, add clams and cover and cook for 5 minutes.

2 Uncover quickly stir clams well with a wooden spoon and recover.

3 Allow clams to cook 5 to 10 minutes longer or until most are opened.

4 Transfer clams to a large bowl and strain broth through a fine-meshed sieve into a bowl. You should have 6 cups of broth. If not, add water to bring the volume up to 6 cups.

5 When clams are cool enough to handle, remove them from their shells and chop into ½-inch pieces and set clams and broth aside.

6 In a large, heavy pot, add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons.

7 Add onions, celery, bell pepper and carrots

and cook for 10 minutes, until vegetables are softened.

8 Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook 2 minutes.

9 Increase heat to high and add potatoes, reserved clam broth and chicken stock and bring to a boil covered. Cook for 20 minutes or until potatoes are tender and the broth has thickened somewhat.

10 Add tomatoes and continue to cook for 10 to 15 minutes.

11 Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt if necessary.

12 Allow chowder to sit for up to one hour to allow flavors to meld.

13 Reheat slowly over a low fire but do not allow it to boil before serving.

Emeril Lagasse at foodnetwork.com

NEW ENGLAND CLAM CHOWDER

Serves 8

INGREDIENTS

4 slices bacon, diced

1½ cups chopped onion

1½ cups water

4 cups potatoes, peeled and cubed

1½ teaspoons salt Ground black pepper to taste

3 cups half-and-half

3 tablespoons butter

2 10-ounce cans minced clams

DIRECTIONS

1 Place diced bacon in a large stock pot over medium-high heat and cook until almost crisp.

2 Add onions and cook five minutes.

3 Stir in water and potatoes and season with salt and pepper.

4 Bring to a boil and cook uncovered for 15 minutes or until potatoes are forktender.

5 Pour in half-and-half and add butter.

6 Drain clams, reserving liquid and stir clams and half of the clam liquid into the soup.

7 Cook for five minutes or until heated through. Do not allow to boil.

8 Serve.

From allrecipes.com

© 2012 marconews.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

  • Discuss
  • Print

Related Stories

Comments » 0

Be the first to post a comment!

Share your thoughts

Comments are the sole responsibility of the person posting them. You agree not to post comments that are off topic, defamatory, obscene, abusive, threatening or an invasion of privacy. Violators may be banned. Click here for our full user agreement.

Comments can be shared on Facebook and Yahoo!. Add both options by connecting your profiles.

Features