The Soup-er Bowl

chowder
chowder



We've all been waiting for this moment. A trail of blood, tears, and broken dreams lies behind us. No, silly, we're not talking about the thrilling finish of The Piglet Tournament of Cookbooks!

We're talking about the other thing happening this week, the biggest eating day of the year (besides Thanksgiving and Meatopia). The thing that, strangely, we're not supposed to refer to by name. So, to keep it all legal, we'll say it with soup.

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At the parties you'll all be throwing this Sunday, give the chili a year off. Because 2012 is the year of the chowder: New England vs. Manhattan, clam vs. clam.

Which team is your money on? Pick your Soup-er Sunday menu below (or hedge your bets and serve them both).

>> RELATED: Browse more soup and chowder recipes on FOOD52.

Team New England

clam chowder
clam chowder

Representative chowder: New England Clam Chowder. The perennial favorite for a reason: rich and brawny, a patriotic charmer -- and more than ready for some hot vengeance. With chives on top.

Beer: Harpoon UFO Pale Ale

Cracker: Old Bay Oyster Crackers

Goes with: The New Englandah Burgah. Brown Butter Apple & Cheddar Pie. Boston Coolers.

Makes 8 six ounce servings

For the crackers:
5 cups oyster crackers
1 tablespoon Old Bay Seasoning
a two finger pinch fine sea salt
2 tablespoons vegetable oil

For the soup:
2 eight oz. bottles Bar Harbor clam juice
2 six oz. cans Bar Harbor clams, chop them if they are whole, juice drained and reserved
4 ounces bacon, diced
1 tablespoon unsalted butter
2 cups yellow onion, peeled and small dice
1 cup celery, washed, trimmed and small dice
1 tablespoon garlic, peeled and minced
1/8 teaspoon fennel seed, crushed
1 1/2 teaspoon dried thyme
2 dried bay leaves
2 tablespoons all purpose flour (optional, depends on if you want thick chowder or not)
2 cups yukon gold potatoes, peeled and 1/2 inch dice
16 ounces 1/2 & 1/2
kosher salt and fresh ground white pepper
1 tablespoon chives, minced
1 tablespoon flat leaf parsley, minced

For the crackers, preheat the oven to 350 degrees. Combine the oil, seasoning and salt in a mixing bowl. Add the crackers and toss to coat them well with the seasoned oil. Spread then out on a baking sheet and bake them for 10 minutes or until they start to take on a little golden color. Remove them from the oven and let cool.

Place a 3 1/2 quart heavy bottomed saucepan over medium heat and add the bacon. Let the bacon render its fat (you should have about two tablespoons of fat in the pan) and saute it until it becomes crispy, not crunchy, and starts to brown.

Add the butter, onions and celery. Saute the vegetables until they are tender but do not brown them. Add the garlic, thyme and fennel. Saute until the spices become fragrant, not even a minute.

If you aren't using the flour add the clam juice and move on to the next step. If you want thicker chowder add the flour and stir it around letting it absorb the fat. Once the flour starts to smell the slightest bit nutty add the clam juice and the reserved clam juice. It is important to cook the flour taste out of the flour so be patient and make sure you cook it long enough.

Add the half and half. Bring the liquid to a boil and add the potatoes. Bring it back to a boil and then reduce the heat to the lowest simmer setting your stove has. Taste the soup to see how salty the clam juice is, adjust the seasoning by adding more salt if necessary. Add a few grinds of white pepper. Cover the pot and let it simmer for 30 minutes or until the potatoes are cooked through.

Turn off the heat and let the chowder sit, covered, for one hour to let the flavors meld.

Before serving add the parsley and chives. Adjust the seasoning and reheat the chowder till hot. Serve.

Save, print, and ask a question about this recipe on FOOD52.

Team New York

Manhattan clam chowder
Manhattan clam chowder

Representative chowder: Manhattan Clam Chowder. Nimble and brave, the perpetual underdog. Its stinging broth and feisty horseradish bite could unhinge New England's steely ranks. (Remember 2008? Manhattan does.)

Beer: Sixpoint Righteous Ale

Cracker: Saltines

Goes with: Yum Dogs. Lime n' the Coconut Mini Cheesecakes.

Makes 8 six-ounce servings

2 eight oz. bottles Bar Harbor clam juice
2 six oz. cans Bar Harbor clams, drained, chopped and juice reserved
4 ounces bacon, diced
1 1/2 cup yellow onion, peeled and small dice
1/2 cup leek, white part only, small dice
1 cup celery, rinsed and small dice
2 teaspoons garlic, minced
1/8 heaping teaspoon celery seed
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
2 cups yukon gold potatoes, peeled and 1/2 inch dice
28 ounces Pomi brand chopped tomatoes
1/2 to 3/4 teaspoon prepared horseradish

Place a 3 1/2 quart heavy bottomed pot over medium heat. Add the bacon and render the fat until it is crisp tender, not crunchy.

Add the onion, celery and leek. Saute the vegetables until they are tender but not browned.

Add the garlic, celery seed, oregano, thyme and red pepper flakes. Saute until they become fragrant. A minute or so.

Add the clam juice and reserved juice. While you are waiting for the broth to come to a boil taste it and, depending on how salty the clam juice is, season it with salt and fresh ground black pepper.

Once the broth is boiling add the potatoes, bring back to a boil, then reduce the heat to a simmer. Simmer for about 15 minutes then add the tomatoes and clams, bring to a boil again then reduce the heat, taste and adjust the seasoning, then simmer until the potatoes are done, about 20 minutes.

Just before serving add the horseradish making sure to thoroughly stir it in.

Save, print, and ask a question about this recipe on FOOD52.

May the best chowder win.

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Photos and recipes by the great Tom Hirschfeld of bonafidefarmfood.com

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