Celebrate game with chowder variations

By Sue Vorenberg, Columbian features reporter



Regional rivalries between Boston and New York are legendary, and when the New England Patriots take on the New York Giants on Sunday, there’s sure to be squabbling.

If you have fans of both teams coming to your Super Bowl party, try adding fuel to that fire with a chowder battle.

New Englanders live and die by their cream-based clam chowder and New Yorkers swear by Manhattan’s famous tomato-based clam chowder. Which is better? Let your guests decide.

Here’s a pair of dueling recipes from George Akau, chef instructor at Clark College’s Culinary Arts Program.

Manhattan Clam Chowder

Yield: 1 quart.

1½ cups clams, canned or frozen

3 cups clam broth

1½ cups potatoes, diced

2 tablespoon salt pork or bacon (optional)

½ cup onion, diced

¼ cup carrots, diced

½ cup celery, diced

½ cup leeks, diced

¼ cup green pepper, diced

2 tsp. fresh garlic, grated

2 cups canned tomatoes, diced

1½ teaspoon dill

1 teaspoon basil

½ teaspoon white pepper

1 tablespoon parsley

Boil or steam the potatoes, cool. Sauté the vegetables with the spices.

Put vegetables and potatoes in a pot. Add broth, clams, tomatoes and pork. Simmer.

Adjust seasoning to taste.

New England Clam Chowder

Yield: 1 quart.

3½ cups onion, diced

1½ cups celery, diced

1 tablespoon leeks, diced

2-3 cups potatoes, diced

1½ cups clams, canned or frozen

1 cup milk or half and half

3 cups water, chicken stock or clam broth

¼ cup butter

¼ cup flour

½ teaspoon dill

⅛ teaspoon basil

⅓ teaspoon garlic powder

Pinch white pepper

⅛ teaspoon parsley, dried

Cut the vegetables and sauté in butter. Cool. Soak up remaining butter with flour.

Boil or steam the potatoes. Combine milk and water and add to vegetables and potatoes.

Add seasonings when ready to serve.