The #NBAXmas Cookbook offers an interactive and festive experience where NBA Fans can try recipes from all 30 teams’ home markets.
Each team was challenged to showcase a recipe that best represents their region’s most iconic culinary food. This recipe ranges from a favorite snack, dish or dessert that is unique to the team and fanbase.
Find the origin of each recipe and everything you need to create it yourself below.
Clam Chowder
Clam Chowder, a popular soup throughout the United States, originated in the Northeast. Boston’s clam chowder consists of clams, potatoes, pork and onions enveloped in a thick, creamy base. The specific recipe comes from Boston’s Ye Olde Union Oyster House, the oldest restaurant in the country, as that is where the soup gained popularity in the 1800s having been a common dish by the 1700s.
Ingredients:
| 2 oz. Salt pork |
| 1 small diced onion |
| 1/2 cup butter |
| 2 ribs minced celery |
| 2 lbs. fresh (or frozen) diced clams |
| 1 qrt. clam juice |
| 1 lb. diced potatoes |
| 2 cups warmed half & half |
| Salt, pepper, tabasco, Worcestershire sauce (optional) |
Directions:
- Bring potatoes and clam juice to a boil; cook until potatoes are done
- Add clams and cook clams until done *Note: do not overcook or clams will be tough*
- Skin pork, dice and sauté in a pan; cook until rendered
- Add onions; cook until glassy
- Add butter, melt and cook slightly
- Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.
- Bring clams, juice and potatoes back to a boil.
- Add cooked roux.
- Thicken and bring to a rolling boil and stir.
- Add previously heated half & half to desired consistency.
- Season to taste. Serve with oyster or pilot crackers.
