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Family Game Day Foodie: Arizona Cardinals vs. San Francisco 49ers

In San Francisco, it's probably a crime not to get some clam chowder in a bread bowl at Fisherman's Wharf. It SHOULD be a crime not to eat this Buffalo Chicken and Bacon Mac and Cheese, because it's so darn good! Wherever you're celebrating football this weekend, I think its time for a little comfort food!

San Francisco 49ers Clammy Handed Chowder

Prep Time: 15 minutes / Cook Time: 30 minutes / Servings 2 Bread Bowls


  • 2 six inch Sourdough bread bowls, hollowed out

  • 2 tbsp. butter

  • 3 tbsp. flour

  • 2 stalks celery, chopped

  • 1/2 medium yellow onion, chopped

  • 2 cups vegetable stock

  • 1 cup heavy cream

  • 2 fresh bay leaves

  • 3 medium potatoes, cut into 1" cubes

  • 2 ten oz. cans of whole baby clams

  • 2 tbsp. chopped fresh parsley

  • 1/4 tsp. each salt and pepper


  1. In a large saucepan, combine the butter, onions and celery. Cook on medium heat until veggies are soft and butter is melted, about 3-4 minutes. Stir in the flour to create a roux with the veggies. Add the vegetable stock, cream, bay leaves and potatoes. Season with salt and pepper and stir until combined.

  2. Bring the mixture to a boil and reduce to a simmer. Allow to cook for about 15-20 minutes until the potatoes are soft. Stir in the clams and allow them to heat through, about another 5 minutes. Transfer to the bread bowls, top with fresh parsley and serve.

**Note: This tastes better the longer it rests. It's even better the next day!

Arizona Cardinals Red Bird Buffalo Bacon Mac N Cheese Bowls

Prep Time: 15 minutes / Cook Time: 30 minutes / Servings: 2 Bread Bowls


  • 2 six inch Sourdough bread bowls, hollowed out

  • 2 large, bone in chicken breasts, grilled and chopped

  • 1 lb. penne pasta

  • 8-10 strips center cut bacon, chopped

  • 4 cups heavy cream

  • 16 oz. shredded four cheese blend

  • 4 tbsp. buffalo wing sauce

  • 2 tbsp. marinara sauce

  • 1/2 tsp. onion powder

  • 1/2 tsp. garlic powder

  • 1/2 tsp. each salt and pepper

  • 2 large scallions, chopped


  1. Heat a grill or grill pan to high heat. Grill the chicken breasts on high heat until the internal temperature reaches 165 degrees. Remove from the heat, allow the meat to rest about 7 minutes, de-bone and chop the meat. Set aside to cool until ready to use.

  2. Bring a large pot of heavily salted water to a boil. Add the penne, cook until al dente, about 6 minutes. Drain the water and set the pasta aside until ready to serve.

  3. Heat a large skillet to high heat. Add the bacon, cook on high heat for about 7-10 minutes until crispy. Remove the bacon from the pan with a slotted spoon and transfer to a bowl that's been lined with a paper towel. Discard the drippings, but use the same pan to cook the cheese sauce.

  4. In the same skillet, add the heavy cream and the shredded cheese. Stir in the wing sauce, marinara, onion powder, garlic powder, salt and pepper. Whisk on medium heat until the sauce is smooth and creamy.

  5. Using a large pot (I used the pot from the pasta) combine the cheese sauce, chicken and pasta. Stir until combined and allow the mixture to rest for about 5 minutes, so the pasta can absorb some of the sauce and finish cooking. Transfer the mixture to the bread bowls and top with the bacon and chopped scallions. Serve immediately.

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