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Get Your Game On: The Soup-er Bowl is Here


It’s that time of year again, where football fans gather all around to see which team will be the best of the season. The Big Game (or what we like to call the Soup-er Bowl) is here, and if you’re looking for the perfect food to serve during the festivities, we’re here to help.

Here are some of our classic recipes, because why not stick to the fan-favorites for the football fans?!

Ivar’s Famous Puget Sound White Clam Chowder

Serves 4

This isn’t exactly the chowder we make at our chowder plant, but it’s our easiest o-fish-al version, perfect for your at-home clam chowder game-day needs. Shout louder for chowder!


  • 3 thick strips store-bought bacon, coarsely chopped
  • 1/2 cup finely chopped onion (1/4-inch dice)
  • 1/2 cup finely chopped celery (1/4-inch dice)
  • 1/2 cup finely chopped potatoes (1/4-inch dice)
  • 1 (6 1/2-oz) can minced clams, drained, clams and juice reserved
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cup half-and-half, warmed
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper
  • 2 tbsp finely chopped fresh flat-leaf parsley

Clam Chowder Instructions:

  1.  Cook the bacon until browned in a medium saucepan over medium-high heat.
  2.  Stir in the onion, celery, potato and the reserved clam juice.
  3.  Add just enough water to cover the vegetables, set the pan over high heat and bring just to a boil.
  4.  Reduce the heat, cover and simmer for about 20 minutes, until the vegetables are fork-tender.
  5.  Meanwhile, melt the butter over medium heat in a large saucepan (or a saucy large pan).
  6.  Add the flour and cook, stirring constantly for 2 minutes.
  7.  Whisking constantly, slowly add the warm half-and-half and continue whisking, for about 3-minutes, until the mixture is smooth and thick.
  8.  Add the cooked vegetables with their cooking liquid, the clams, salt and pepper.
  9.  Ladle the soup into bowls and serve, topped with the parsley.


Fish-and-Chips Aplenty

Serves 4


For Fish and Chips:

  • Canola or vegetable oil for deep-frying
  • 1/2 cup water
  • 1/3 cup plus 1 tbsp rice flour
  • 1/4 cup chickpea flour
  • 1 large egg white
  • 2 tbsp cornstarch
  • 1/2 tsp kosher salt
  • 1/4 tsp baking powder
  • Four 7-oz russet potatoes peeled
  • 1 1/2 lbs cod fillets, cut into 12 2-oz pieces
  • Malt vinegar
  • Ivar’s famous tartar sauce

For Tartar

  • 1/4 cup chopped yellow onions
  • 7 tbsp chopped green bell pepper
  • 2 tbsp Pleasant Valley dill relish or other dill pickle relish
  • 1 tbsp white vinegar
  • 1 1/2 tsp sugar
  • 1/2 tsp kosher salt
  • 2 cups mayonnaise

Directions for Fish and Chips:

  1. Preheat your oven to 200 degrees F.
  2. Line a baking sheet with aluminum foil, set a wire rack on the foil and place it in the oven.
  3. Heat 2 1/2 to 3 inches of oil in a large Dutch oven (preferably 6-quart) over medium-high heat until it hits 375 degrees F on a deep-fryer thermometer.
  4.  Meanwhile, in a medium bowl, whisk together the water, rice flour, chickpea flour, egg white, cornstarch, salt and baking powder until smooth and set aside at room temperature.
  5. Cut the potatoes into 3/8-inch sticks, each 3 or more inches long.
  6. Place the cut potatoes in a large bowl, cover with cold water and stir to release their starch; let soak for about 15 minutes.
  7. Drain the potatoes in a colander, rinse under cold running water and dry them completely with kitchen towels.
  8. Fry the potatoes in batches in the hot oil for 8 to 10 minutes per batch, or until thoroughly browned (do not crowd them, keep the potatoes turning and keep the oil temperature at 375 degrees F).
  9. With a slotted spoon, transfer the cooked potatoes to the wire rack in the oven to drain and keep warm while you fry the rest.
  10. Line another baking sheet with paper towels and make sure the oil is still at 375 degrees F.
  11. Dip the fish into the batter and shake off any excess (ensure to fry the fish in batches and not crowding, turning once, for 4 to 6 minutes per batch, until golden brown on the outside and just opaque in the center).
  12. With a slotted spoon, remove the fish and drain on the prepared baking sheet.
  13. Serve the fish immediately with the potatoes, malt vinegar and our tartar sauce.

Directions for Tartar Sauce:

  1.  Combine the onions, bell pepper, relish, vinegar, sugar and salt in a food processor and process for 10 seconds.
  2.  Add the mayonnaise and process for an additional 15 seconds.
  3.  Serve chilled.

On the other hand, if you don’t want to cook up anything for the big game, just stop by one of our locations and grab a Full Boat 10-pc Special for the crew, or even a tanker (or two) of chowder. We promise no one will be disappointed!