New England Clam Chowder, left; Beer Braised NY Brisket Sandwich, right.

As a salute to this year’s Super Bowl competitors, the New York Giants and the New England Patriots, I’ve created recipes you could enjoy if you were watching the game at either team’s home stadium.

New England Clam Chowder

Traditionally, a creamy white chowder is served in New England and, yes, you can warm up with a bowl in the Patriots’ stadium!

It’s also perfect to serve up while enjoying the game.

You can make the chowder ahead and keep it warm in a slow cooker for everyone to enjoy.

Ingredients
•  2 cans (142 g drained each) clams
•  1 bottle (236 mL) clam juice
•  4 slices side bacon, chopped
•  1 onion, finely chopped
•  2 cloves garlic, minced
•  1 tsp (5 mL) fresh thyme
•  1/4 cup (60 mL) dry sherry
•  3 tbsp (45 mL) all purpose flour
•  3 potatoes, peeled and diced
•  2 cups (500 mL) 5% light cream
•  Ground black pepper

Preparation:
1. Drain clams, reserving 1 1/4 cups (300 mL) of juice. Chop clams and set aside. Combine clam juice with bottled clam juice.

2. In soup pot, cook bacon over medium high heat, stirring for about 5 minutes or until crispy. Add onion, garlic and  thyme; cook for 3 minutes or until softened. Stir in sherry until evaporated. Stir in flour and cook for 1 minute or until absorbed.

3. Add clam juice and bring to a simmer, stirring until slightly thickened. Add potatoes and bay leaf. Cover and simmer gently for about 15 minutes or until tender.

4. Meanwhile, in small saucepan, simmer cream with chopped clams for 5 minutes. Remove from heat. Stir into potato mixture and simmer for 10 minutes for flavours to combine. Season pepper to taste.

Beer Braised NY Brisket Sandwich

Beef sandwiches are popular at all stadiums during football season. A favourite New York topping is smoked cheese and peperoncini (pickled peppers).

Served on a pretzel roll, but any bread that’s crusty on the outside and soft on the inside will work well with this hearty sandwich.

Ingredients
•  1 large onion, thinly sliced
•  1 bottle of beer (330 mL), such as porter or dark ale
•  3 cloves garlic, minced
•  3 tbsp (45 mL) each ketchup and horseradish
•  2 tbsp (30 mL) molasses
•  1 tbsp (15 mL) Dijon mustard
•  1 tsp (5 mL) Worcestershire sauce
•  1/4 tsp (1 mL) black pepper
•  1 boneless beef brisket (about 3 lb/1.5 kg)
•  2 tbsp (30 mL) cornstarch
•  2 tbsp (30 mL) water
•  12 peperoncini peppers, sliced
•  1 1/2 cups (375 mL) shredded smoked mozzarella
•  6 large buns, halved lengthwise

Preparation:
1. Scatter onions on bottom of roasting pan. Pour beer over top and sprinkle with garlic. Place beef on top.

2. In small bowl, stir together ketchup, horseradish, mustard, molasses, Worcestershire sauce and pepper; spread over brisket. Cover and braise in 325 F (160 C) oven for about 3 hours or until tender. Remove brisket to cutting board and slice. Whisk cornstarch into water.

3. Place roasting pan over medium high heat and bring to a simmer. Stir in cornstarch mixture and cook, stirring for 1 minute or until slightly thickened. Return sliced beef to pan and toss with sauce. Serve on buns with cheese and peppers.

• Emily Richards is a professional home economist, cookbook author and a tv celebrity chef. For more, visit emilyrichardscooks.ca.

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