Well, here we are again. Despite a valiant effort in Kansas City, the Pats have once again made it to the Super Bowl. Whether you love em or hate em, you don’t have to go to Hahvahd to know that three back to back Super Bowls is impressive. But facing off against the Rams isn’t going to be a tea party, so the entire New England fan base is taking advantage of this week off to pray that the Super Bowl doesn’t turn into another Boston Massacre.

The only thing more impressive than the sports scene in Boston is what they offer on the menu. With tons of great options, it’s almost impossible to pick just one. But if you ask any wicked smaht janitah in the New England region, they’ll tell you the best way to prep for a game during this cold season is with a hot bowl of New England Clam Chowdah. Not sure if you’re diet calls for a bowl of this delicious creamy soup, but it’s about to get a hearty serving. In Boston, we deal in deception, not self deception. We know who you ah, and we know you’re naht, and you’re naht following that diet this week. Check it out below.

Also, not so fun fact about Boston: Did you know Happy Hour is banned in Boston? That’s right, no discounted drinks after work. That has nothing to due with the recipe, just think it’s totally unacceptable. Maybe the Rams will beat some sense into them.

Clam Chowda

Ingredients

  • 2 Russet Potatoes (diced)
  • 2 stalks celery (diced)
  • 1 large onion (diced)
  • 8 oz Heavy Cream
  • 3 cups low sodium chicken broth
  • 1 chicken bouillon cube
  • 2 bay leaves
  • 1 teaspoon parsley
  • 8 oz clam juice
  • 6.5 oz of chopped clams
  • 8 strips of bacon (cooked and diced)
  • Cape Cod Chips
  • 3 tablespoons butter
  • 1/3 cup flour
  • 5 garlic cloves (minced)

Directions

  1. In a large pot, melt butter. Saute Onions and Celery for about 5 minutes or until onions are translucent. Add in potatoes and garlic and cook for an additional 1 minute. Add in the flour and cook for one more minute.
  2. Stir in chicken broth, clam juice, bouillon cube, and bay leaves. Bring to a boil and then let simmer for about 20 minutes or until potatoes become tender.
  3. Stir in heavy cream and discard bay leaves. Add in clams and let simmer for another 10 minutes or until heated.
  4. Serve in bowl and garnish with Cape Cod Chips.

 

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Silent Riot