My daughter Amanda works downtown Orlando in an office where everyone loves to work (really). They love their cocktails, they love their home-brew, they love their sports, and they love their food, says my daughter. She also says she’ll be shunned and stoned, depending on the outcome of this post. (She probably should have written this post then, eh?)
Whenever the Sox, Celtics, Bruins or Patriots are playing in a big post season game, Nick, one of my daughter’s co-workers, makes a mega batch of his sporting event chowda.
He starts with a basic chowder recipe and then adds his own touches like the thick-cut bacon and corn.
Any extra, he brings to the office. My daughter says it’s the best chowda evah.
(I’ll let you know if she is stoned or shunned.)
- 1 medium onion, diced
- 1 carrot, diced
- 2 celery stocks, diced
- ¾ pound thick-cut bacon
- 4 or 5 bay leaves
- salt and pepper
- ¾ cup flour
- 3 pounds clams with juice
- 5 cups clam juice
- 1 can corn
- 2 pounds little golden potatoes, quartered
- 1 cup heavy cream
- Italian flat-leaf parsley
- oyster crackers
- Cook bacon in a 450°F in oven until extra crispy, about 15-20 minutes. Crumble into little bits. Reserve bacon grease.
- Add bacon grease to large skillet. Add onion, carrot, celery, bay leaves, and bacon; cook over medium heat until vegetables are tender. Add salt and pepper to taste. Once the vegetables are tender, add flour and mix well. Cook until flour mixture is a nutty brown, about 3-5 minutes.
- In a large stock pot, add flour and vegetable mixture. Add clams, potatoes, and clam juice to cover. Simmer, uncovered, until potatoes are tender; do not boil. Add cream and mix. Serve with oyster crackers and parsley.