As it turns out, they really only do eat Chowder in New England – interesting.


Ok, you’re right, it’s cliché but when you think of frozen tundra
and a bowl of warm deliciousness there’s Chili and there’s Chowda!!! A
good tailgater needs to utilize the crock pot for holding hot food on
the black top and here is a classic way to do that. The beauty of this
recipe is you can make it ahead and heat it up on site.

In order to use a crock pot for your tailgate you will need a power
converter for your vehicle to plug the pot into (unless you are lucky
enough to have a generator). Make sure that you test your converter
and crock pot ahead of time, I have been on a lot, in Philly, in the
frozen post season, and couldn’t keep my Chili hot because my
converter could not handle the load from my crock pot. D’oh!

If you or a pal have a grill on site, you can grill a couple dozen
‘little neck’ clams to throw into your chowder.

Here we go:
10 slices bacon, diced
3 cups chopped onion
3.5 cups clam juice (about 2 cans plus reserved liquid from clams)
8 cups peeled and cubed potatoes
2-3 teaspoons salt (add slowly to your taste)
ground black pepper to taste
1.5 quarts half-and-half
6 tablespoons butter
4 (10 ounce) cans minced clams (drained, juice reserved)
-optional- 1 large can of sweet corn (drained)

Place diced bacon in large stock pot over medium-high heat. Cook until
almost crisp; add onions, and cook until onions are tender, about 5
minutes. Stir in clam juice and potatoes, and season with salt and
pepper. Bring to a boil, and cook uncovered for 15 minutes, or until
potatoes are tender.
Pour in half-and-half, and add butter then simmer for 5 minutes, Do
not boil! Add clams and corn then cook on medium heat until thick and
delicious, 15-30 minutes.

Remember a key safety note is to cool the chowder as quickly as
possible if you plan on using it the next day. To cool quickly you can
pour the chowder into a wide and shallow container with a container
full of ice beneath it. Place that entire set up in the refrigerator
and stir often until cooled below 40 degrees,

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One Response to “FFSpin Chef’s New England Recipe…”

  1. Tried this recipe for “chowda”…it’s to die for!

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