Brian Donahue is VPR's Chief Financial Officer.

"As a born and bred Boston sports fan, I have my fair share of superstitions, but this football game spread is by far the most delicious. I'll be rooting on the New England Patriots in this weekend's Superbowl with plenty of Vermont cheddar cheese, Maine Atlantic salmon, Cape Cod chips with clam dip, and of course, a big bowl of our favorite New England clam "chowdah." Wash it all down with with some Redhook Ale from Portsmouth, NH, and go Pats!"

Recipe: 

2 cans minced clams (with juice)
2 Tbsp. flour
3 cups milk
1 1/2" cube salt pork (approx. 1/4 lb.), diced
1 onion, finely chopped
2 medium potatoes, peeled and diced
3 Tbsp. butter
Salt and pepper, to taste

Measure the clam juice and, if necessary, add water to make 2 cups of liquid. Set aside clams. Cook the salt pork slowly in a small skillet until the fat has melted and the scraps are brown. Strain, set aside the pieces, and put 2 Tbsp. of the fat into a large pot. Heat the fat, add the onion and cook slowly until golden. Sprinkle the flour over the onion and cook, stirring for 3 minutes. Add the potatoes and clam juice. Cover and simmer for 10 minutes. Add the clams and simmer 10 minutes more, or until the clams are cooked and the potatoes are tender. Add the milk, butter, and salt & pepper to taste, and heat until the butter has melted. Serve with a few crisp salt pork bits in each bowl.

Makes about 9 cups.