Oh, here it is…the game that everyone has been waiting for…the one that will determine if the Saints are for real or if they are those ole lovable losers who haven’t played a “real” team yet this season. While the media’s attention to this game has bordered on nauseating, I must admit that I do love this showdown. Both teams will face a huge challenge Monday night.

The Saints defense will have a challenge ahead of them when they face off with Tom Brady, Wes Welker, and Randy Moss. Our banged-up secondary is holding their own, despite the injuries, and we recently signed Pro Bowl cornerbacks Chris McAlister and Mike Mckenzie who both may see some time this Monday night.

Drew Brees should be able to finish off his Saintsgiving meal with a heaping helping of the Pats’ defense. After all, they are nothing but turkeys…

Interesting chickbit on the Pats: Hey Saints fans who will be attending the game Monday night: Did you know that the Pats’ long snapper, Jake Ingram, is only a rookie? Methinks it would be wise to scream like the dickens when he stands in the huddle and tries to snap the ball. Who knows, maybe we can get a blocked kick out of it. Just a suggestion thought.

For this week’s recipe, I offer you a simple soup, the Patsy Clammed-Up Chowder. Let’s hope that the Pats will take heed this Monday night and clam up, leading us to yet another victory. Go Saints!

Clammed-Up Patsy Chowder

Ingredients
2 quarts clams, liquor reserved
3-4 lbs russet potatoes, peeled and cubed
1/2 lb salted pork (if you want a twist on this, try tasso), diced
3 large sweet onions, sliced
3-4 whole bay leaves
1 tsp oregano
2 tsp dill
2 tsp dried parsley
1 thick slice bacon, chopped
3 celery stalks
4 tablespoons fresh parsley, minced
2-3 green onions or 1 leek, finely chopped
1-2 lbs frozen sweet corn
3 cloves garlic, minced
1 pint cream
1 quart water
1/2 gallon milk
3-4 tablespoons flour
1 stick butter
1 tablespoon olive oil
Salt, pepper, and paprika to taste

Preparation
In a large stockpot on low, add pork and bacon and render for 15 minutes. Remove from heat and allow to sit for 15 minutes. Add olive oil and 1 tablespoon of the butter, saving remaining butter for later. Sauté celery and onions in the rendered salt pork and bacon until onions become translucent, adding garlic during the final few minutes of browning. Add clam liquor or water, scraping browned onion bits from bottom of pan. Add bay leaves, green onions or leeks. Simmer for 15 minutes.
Add potatoes to the saucepan, bring to a boil for 30 seconds, reduce heat to a simmer. Once the potatoes are tender, add frozen corn.
Stir in clams and strained clam liquor. Add milk and cream. Simmer for another 15 minutes. Add remaining butter, minced parsley, chopped green celery leaves and salt, pepper, and paprika, to taste. Remove bay leaves.