Host your own Chowder Bowl
Starting today, and running through Super Bowl Sunday, Stew Leonard's in Norwalk is letting New Yorkers and New Englanders battle it out in the kitchen.
In honor of the Giants facing off against the Patriots in Super Bowl XLVI, Stew Leonard's is hosting Chowder Bowl 2012. Stew's demo teams will be sampling the grocer's New England Clam Chowder and Manhattan Clam Chowder and they will be asking customers to vote on which one they like best.
So whether you prefer a creamy chowder loaded with potatoes and onions or a lighter, tomato-based soup, stop by Stew's and cast your vote daily from 10 a.m. to 5 p.m.
If you are hosting your own Super Bowl party Sunday, why not take a take a cue from Stew's and create your own Chowder Bowl. Just follow these recipe's provided by the chefs at Stew's.
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Stew's Manhattan Clam Chowder
6 slices chopped bacon
2 cups diced onions (about 2 large onions)
1 cup diced celery (about 2 stalks)
1 cup diced carrots (about 2 large carrots)
1 cup clam juice
2 cups diced tomatoes
2 cups tomato juice
1 teaspoon dried thyme
1 bay leaf
1 cup diced potatoes (about 2 medium potatoes)
28-ounce can of chopped clams
Salt and freshly ground black pepper to taste
In a pan over medium-high heat, cook the bacon until it is crisp. Remove the bacon. Add the onions to the fat and cook until golden. Add all of the other ingredients except the clams and the potatoes and cook for 15 minutes.Add the potatoes and clams and simmer for 10 minutes, or until the potatoes are tender. Add salt and freshly ground black pepper and taste. Makes 8 servings.
Stew's Award-Winning New England Clam Chowder
4 tablespoons butter
2 medium onions, diced
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
16 ounces clam juice
1 cup milk
½ cup heavy cream
2 cups cubed potatoes, peeled (about 4 medium potatoes)
4 cans (6 ½ ounces each) chopped clams
In a large saucepan, melt the butter over medium-high heat. Add the onions and cook for 5 minutes, or until the onions are tender. Add the flour, salt, and pepper and cook, stirring constantly, for 1 minute. Gradually add the clam juice, milk, and cream. Bring to a simmer. Add the potatoes and simmer for 10 minutes, or until the potatoes are tender. Add the clams and cook for 3 minutes, or until heated through. Makes 4 to 6 servings.