Nothing rivals the big game on Super Bowl Sunday except the snacks. Since Philadelphia is back this year, we updated this older article. Imagine Kansas City chowder rather than New England chowder.
We put classic hometown dishes from Philly and New England together in a head to head snack-off. Hailing from New England, we have clam chowder (er, chowdah) served in convenient bite-sized bread bowls. And born in Philly, we have cheese steak sliders (one provolone with, as the locals would say). Both delicious, both worthy of game-day glory–which one would you pick as the winner?
New England Clam Chowder Soupetizers
Things You'll Need
3 slices bacon, chopped
2 cups onion, diced
1 cup celery, diced
2 cups Yukon gold potatoes, diced
3 tbsp butter
1/3 cup flour
2 cans chopped clams
1 cup clam juice (reserved from cans)
1 cup chicken stock
1 cup heavy cream
1 tsp salt
1 tsp pepper
1 tsp fresh thyme, chopped
2 bay leaves
Sourdough or French rolls
Oyster crackers (for garnish)
Parsley (for garnish)
Add bacon to large soup pot and cook until browned, about 5 minutes.
Place onions in the pot and cook for a few minutes until translucent. Add butter and stir until melted.
Sprinkle flour over onions and stir, cooking for about two minutes until it forms a paste with the butter. Be sure to not let the flour brown.
Add celery and potatoes to pot and stir, cooking for a few minutes until slightly softened.
Add salt, pepper, thyme and bay leaves to pot and stir together with vegetables.
Strain the clam juice from the cans and add 1 cup of clam juice to the pot along with 1 cup of chicken stock.
Stir and simmer the soup for about 20 minutes until the potatoes are soft. Add the chopped clams to the pot as well as the heavy cream and stir.
Slice the tops off the rolls and hollow out the centers. Spoon chowder into the rolls, garnish with oyster crackers and parsley, and serve.
Philly Cheese Steak Sliders
Things You'll Need
Ribeye steak, thinly sliced
1 onion, sliced
1 green bell pepper or poblano, sliced
Italian dinner rolls
Provolone cheese, sliced
2 tsp salt, divided
2 tsp pepper, divided
Canola oil, 2 tbsp, divided
Place ribeye steak in the freezer for about half an hour. This will make it easier to slice the steak thinly. Preheat the oven to 350°.
Remove the steak from the freezer and slice very thinly.
Heat 1 tablespoon of canola oil in a frying pan on medium heat. Add the sliced onions and peppers, season with salt and pepper, and cook several minutes until softened.
Set aside the onions and peppers and add another tablespoon of canola oil to the frying pan. Add the steak to the pan, season with salt and pepper, and cook several minutes until fully cooked through.
Slice the rolls in half and place the bottoms in a casserole dish. Layer the steak evenly on top of the rolls, then top with the cooked peppers and onions, followed by the provolone. Place the tops back on the rolls and bake the sliders for 10 mins or until the cheese has melted.