Super Bowl RecipePosted on: March 23, 2017
What are you making for Super Bowl? If you don’t know try out these two recipes sure to please your guest.
Rhode Island Clam Chowder
4 slices of thick smoked bacon
1 large yellow onion chopped
4 celery stalks chopped
2 tablespoons garlic
4 6.5oz cans of clams drained
2 teaspoons of fresh thyme finely chopped
2 teaspoons of fresh basil finely chopped
6 russet potatoes diced (boiled separate)
1 32oz clam juice
1 15 oz chicken broth
In a large soup pot cook your bacon until crisp and set aside. At a medium high heat add onions, celery, garlic and sauté for 8 minutes. Add clams (drained) and bacon (chopped) and heat for another 5 minutes.
In a separate pot boil your diced potatoes for 10 minutes and cold wash them when done to keep them crisp. Then add them to your clam soup and sauté for 3 minutes.
Pour clam juice and chicken broth and heat on a low medium for 45 minutes.
Serving suggestions: For maximum flavor, let cool and refrigerate for 24 hours giving an opportunity for all the ingredients to come together.
Sleeping Bag Jalapeños
1 pound sweet maple sausage
2 (8-ounce) packages cream cheese
1 cup shredded mozzarella cheese
15 to 20 jalapenos, halved and seeded
In a large sauté pan on a medium flame, cook the sausage all the way through until there is no pink left. Add the cream cheese and mozzarella and cook, stirring constantly, for about 7 minutes, or until the cheese is completely melted.
Stuff each jalapeño with about 1 tablespoon of the sausage and cheese mixture. Place the stuffed jalapeños on a grill and cook on
low direct heat for 15 minutes. If the grill is not available, you can bake these for 20 minutes in a covered Dutch oven with 8 coals on top and 6 around the outside of the bottom (not underneath).