New England Patriots Clam Chowder

Super Bowl week is in full swing here in Scottsdale & if you combine that with the FBR/Phoenix Open that is also happening this week, the town is ready to party. The town is full of Patriots fans & every girl in town has Tom Brady fever. (Except me I reserve my Man Candy fevers for Matt Buechel or Clooney)

If you are a faithful reader you may remember that my super fan parents believe in food good luck charms for their favorite teams. Tonight my mom sent over her New England Patriots Clam Chowder recipe, she mentioned that all the Rally Pies made help the Sox win the World Series, so if you truly love the Pats you will be cooking up some Chowder pregame.

New England Patriots Clam Chowder Donna Minch

3 cans chopped or minced clams
Drain the clams & put just the juice in a 4 to 6 quart pan (depending on the size of your pans)
Prepare the vegetables:

2 C diced potatoes (I like Red potatoes with the skins on)
1 C diced onion
1 C chopped leeks (about 2 small or 1 large leek)
1 C. chopped celery

Put the vegetables in the pan and put in just enough water to cover them
Add the seasonings

1 t. ground pepper
1 ½ t salt
¾ t thyme
6 bay leaves
1 t. Tabasco

Simmer the vegetables until cooked about 15 – 20 minutes

¾ C Butter
¾ C (minus 1T) flour
Melt the butter and blend the flour to make a rue. Wisk it constantly until it’s bubbly.
Add
1 quart half and half

To the vegetable pot add
3 cans drained clams
¾ C Sherry
the milk mixture.

Heat through and serve.
Remember to warm the bowls either in the oven or by putting hot water in them.
Go Pats !

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