For the Super Bowl, my friends and I usually serve food that represents the teams. And with Boston and New York playing this year, clam chowder seemed like the perfect fit.
But since I’m not committed to either the Giants or the Patriots, I couldn’t decide which style of chowder to offer. Did I want to serve the comforting cream-based New England style or did I want to serve the more lively tomato-based Manhattan style instead? Or perhaps I could offer both, and have people choose their favorite in a match called The Chowder Bowl.
It was a tough call and I was having a difficult time making a choice. Fortunately, my fishmonger made the decision easier for me. When I paid her a visit, all she had on hand were littleneck clams. I asked how many I’d need for chowder and she said, “With littlenecks, it’s not worth it. They’re too small. They’re not good chowder clams.”
“But it’s the Super Bowl this Sunday!” I said. “What should I do?” She looked at me and said, “When we watch the game, we like to eat dip.”
With that in mind, I took my bag of not-chowder clams and decided to follow her advice. There was a cream-cheese clam dip recipe in one of my Junior League books, but even after I spiced it up with some chiles and bacon it didn’t thrill me. Clearly, I still had chowder on the brain so I returned to my original plan. But this time, instead of just making chowder with clams, I also threw in some fish and shrimp to make seafood chowder instead.
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