A Souperbowl Treat- New England Clam Chowder and Philly Cheese Steaks

Ingredients

New England Clam Chowder 

Makes 8 servings

• 2 dozen  fresh cherrystone clams (or 2 cans)
• 1/4 lb bacon or saltpork (chopped into 1/4 inch chunks)
• 2 leeks, trimmed, halved and rinsed
• 4 Yukon Gold Potatoes, peeled and cubed
• 1/2 cup of white wine
• 2 sprigs thyme
• 2 bay leaves
• 2 cup heavy cream (or milk for a lighter chowder)

Philadelphia Cheese Steak 

Makes 4 servings

• 4 hoagie/sub rolls
• 1 lb beef eye round, sliced very thinly - can also use venison  
• 1 onion, sliced thinly
• 1 bell pepper, sliced thinly
• 8 slices provolone cheese
• salt & pepper

Directions

It's the weekend of the big game. What will be on your table?  Wings?  Weiners? Chips & Dip? Soup & sandwiches are an age old pairing, and what better combo is there this year to celebrate the line up? NEW ENGLAND CLAM CHOWDER and PHILADELPHIA CHEESE STEAKS.

How To: NEW ENGLAND CLAM CHOWDER

1. Place clams in pot with 4 c water over medium high heat. Cover and cook until clams have opened up, ~ 10 minutes or so (make sure to throw away clams that don't open).
2. Strain broth and keep to side. Once shells have cooled, remove clams and reserve.
3. Cook bacon or salt pork in 1 Tablespoon butter until fat renders and meat is cooked, ~5minutes. Remove and set aside, reserving fat in pan.
4. Sautee leeks in fat until soft. Add wine and cook until wine has evaporated .
5. Cook at high setting for ~ 2 hours or until potatoes are tender.
6. Add cream or milk and blend
7. Season with Salt & Pepper.

How To: PHILADELPHIA CHEESE STEAKS

1. Heat a saute pan or griddle to medium high heat and add olive oil to cover bottom.
2. Sautee onions and peppers until soft and carmelized, about 10 minutes, seasoning with salt & pepper.
3. Move onions and peppers to side.
4. Slice meat paper thin with meat slicer (pro tip- freeze before slicing) and add meat to griddle.
5. Cook meat, constantly agitating and chopping with spatulas until desired doneness.
6. Mix meat with vegetables and divide into 4 equal piles.
7. Cover each pile with 2 slices of provolone cheese and cover until melted.
8. Cut each roll and smother with meat and cheese and veggie. Top with catsup or whatever condiment works for you.