This year’s Superbowl is a big deal! It is the 50th annual game. It is being played at Levi’s Stadium, a completely state of the art facility, opened in July 2014. And the Carolina Panthers are making only their second appearance in franchise history!

Levi’s Stadium is touted as being ground breaking with their green technology and sustainability. They are known for their green roof, solar panels and utilizing recycled water for irrigation and public restroom use. The contrast of this modern facility against the backdrop of San Francisco’s historical Fisherman’s Wharf is unique and awe inspiring.

Fisherman’s Wharf was founded by the influx of immigrants that came to the San Francisco area during the gold rush. And quickly became known for its Dungeness crab and clam chowder. The Sourdough bread phenomena started when French bakers bit into their traditional recipes and found that they had gone “sour”. Eventually, it was discovered that a specific strain of bacteria formed because of the moisture in the air in San Francisco, but the bread and flavor was so synonymous with the city that it endured!

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California and the rest of the country promise to be under cold weather conditions on Superbowl Sunday. Clam chowder is a perfect warming food for your party. Here is an easy and lower calorie recipe. You can get fancy and serve in hollowed out bread bowls or just in a pot on the stove.

"Light" Clam Chowder
Print Recipe
This recipe uses skim milk and less flour to achieve a lighter version of traditional New England Clam Chowder
Servings
12 cups
Cook Time
35 minutes
Servings
12 cups
Cook Time
35 minutes
"Light" Clam Chowder
Print Recipe
This recipe uses skim milk and less flour to achieve a lighter version of traditional New England Clam Chowder
Servings
12 cups
Cook Time
35 minutes
Servings
12 cups
Cook Time
35 minutes
Ingredients
Servings: cups
Instructions
  1. Cook the bacon in a large soup pot, over medium-high heat, until crispy. Remove to paper towel to drain.
  2. Turn heat down, to medium low, and stir in onion, celery, salt thyme and garlic. Cook until tender, about 4 minutes.
  3. Add liquid from clams, potatoes, bottled clam juice and bay leaf. Bring to a boil and then simmer for 15 minutes. Remove bay leaf.
  4. Combine milk and flour. Whisk into pot and bring back to a boil. Cook 12 minutes, stirring frequently, to prevent burning.
  5. Add clams and cook 2 more minutes.
  6. Serve hot with crumbled bacon on top. For fun serve in hollow out bread bowls.
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