Finger Foods are Super (Bowl) Choices
Finger foods are Super (Bowl) choices As it appears in Media News Group publications.
Depending upon when you are reading this, Super Bowl game watchers and fans are either deciding what to serve, preparing their menus, indulging mid-game or still reeling from the outcome. Regardless, it’s always great food that makes for the big win on game day.
For some, the second Sunday in February is just an excuse to gather with friends and family and feast on dips, pizza, chips, sliders and charcuterie. And those iconic wings (of course!) prepared in a multitude of ways.
Finger foods are popular because they are easy to pass around, and the perfect foods to enjoy casually, while catching up with friends or watching the game. Even before the game begins, the ovens are heated, and slow cookers are bubbling with chili and hearty soups. This day is the second-biggest food-focused holiday in the U.S., just behind Thanksgiving.
The showdown this year is between the Seattle Seahawks and New England Patriots. Keep in mind, although there is not a team-endorsed food, fans do have traditions of what foods to serve.
In New England, seafood classics might be on the spread. Think lobster rolls, baked beans, clam chowder, maple glazed wings … and for dessert, the quintessential Boston Cream Pie. Sam Adams, a Boston beer favorite is popular with this fan base.
When it comes to Seattle, a regional classic is the Seattle dog (a hot dog smeared with cream cheese and topped with sauteed onions and often jalapenos). Seattle is also known for its seafood, especially salmon and multi-cultural-influenced cuisine. Smoked salmon candy combines both, a delicacy of the region’s Native American tribes. Teriyaki chicken is another popular dish reflecting the area’s Japanese influence. A local, comforting favorite dessert is Marionberry pie bars or hand pies. When it comes to beer, Rainier is the go-to for game day.
Recently published, “Kickoff Kitchen: 64 Game-Day Recipes Inspired by Every Pro-Football Team” by Tim Lopez (2025, Epic Ink, an imprint of Quarto Publishing Group, $24.99) offers an ideal way to celebrate the sport with recipes for house parties or tailgates. Chef Tim, the author, spent 13 years serving food to the Super Bowl LIX champion Philadelphis Eagles. Now, he is a culinary arts teacher in Philadelphia. Lopez presents two recipes for each professional football team.
He writes: “Football is more than just a game — it’s a cultural phenomenon that unites cities, sparks fierce rivalries and brings communities together every Sunday. Just as each team has its own history, traditions and loyal fan base, every region of the country has a distinct food culture that reflects its people, geography and heritage. From the smoky barbecue pits of Kansas City to the seafood shacks of New England, the food that fuels football fans is as diverse and passionate as the sport itself.”
Chicken Wings With Mumbo Sauce, Washington Commanders. This dish is a regional favorite in Washington, D.C,, known for its flavorful pairing of fried chicken wings and a unique, tangy-sweet sauce. (Elysa Weitala Food styling/Victoria Woolard) For recipe, visit stephenfries.com/recipes
Cheesesteak Egg Rolls, Philadelphia Eagles. Cheesesteak Egg Rolls are a modern twist on Philadelphia's iconic cheesesteak. (Elysa Weitala Food styling/Victoria Woolard) For recipe, visit stephenfries.com/recipes
Smoked Salmon Chowder
Team: Seattle Seahawks
The headnote says: “Smoked salmon chowder highlights the fresh, rich flavors of the Pacific Northwest. Its origins can be traced back to the region’s fishing culture in which salmon was a staple ingredient. The chowder combines a creamy broth with chunks of hot-smoked salmon, potatoes, and vegetables, and its appeal lies in its comforting texture and smoky flavor. Pike Place Chowder, located in the iconic Pike Place Market, is renowned for its chowder varieties, including their acclaimed smoked salmon chowder, which showcases locally sourced ingredients and has won numerous awards.”
PREP TIME: 20 minutes
COOK TIME: 40 minutes
YIELD: 20 servings
Ingredients:
¼ cup (½ stick) unsalted butter
1 large onion, small diced
4 ribs celery, small diced
4 carrots, small diced
4 cloves garlic, minced
8 cups chicken or vegetable broth
4 medium red potatoes, peeled and medium diced
2 cups heavy cream
1 cup frozen corn kernels
2 cups chopped hot-smoked salmon (cut into ¼-inch pieces)
1 teaspoon dried thyme
1 teaspoon dried dill
1 teaspoon black pepper
2 teaspoons kosher salt, or to taste
1 tablespoon fresh lemon juice
Chopped fresh dill or flat-leaf parsley, for garnishing (optional)
Directions:
In a large stockpot, melt the butter over medium heat. Add the onion, celery, and carrots and cook, stirring often, for 5 to 7 minutes, until the vegetables are softened.
Stir in the garlic and cook for an additional minute, or until fragrant. Add the broth and potatoes to the pot. Bring to a boil, then reduce the heat and let simmer over medium-high heat for 15 minutes, or until the potatoes are tender.
Stir in the cream, corn, salmon, thyme, dill, pepper, and salt. Let simmer for an additional 5 to 10 minutes, until heated through.
Fried Clams
Team: New England Patriots
The headnotes says: “Fried clams are a quintessential New England dish that dates to the early 20th century, when they were popularized by the clam shacks that dotted the coastline. The dish typically features fresh, sweet clams that are lightly breaded and fried until golden brown, creating a crispy exterior that perfectly complements the tender, succulent meat inside. This beloved seafood dish often evokes nostalgic memories of summer visits to the beach, where diners would indulge in the simple pleasure of fried clams served with lemon wedges and dipping sauces.”
PREP TIME: 30 minutes
COOK TIME: 10 minutes
YIELD: 15 servings
Ingredients:
2 pounds fresh-shucked whole belly clams (or use three 10-ounce, or 283-gram, cans of whole baby clams, drained and rinsed; see Extra Point)
2 cups prepared seasoned fish fry mix (I like House Autry or Louisiana; make sure it is seasoned but not Cajun- or creole-spiced)
1 cup buttermilk (or substitute with half-and-half)
Vegetable oil, for frying
Salt and black pepper
Lemon wedges, for serving
Tartar or cocktail sauce, for serving
Directions:
If using fresh-shucked whole belly clams, rinse them under cold water to remove any sand or grit. (For canned clams, make sure they are drained fully.) Pat the clams dry with paper towels.
Set up a breading station with the fish fry mix in a shallow dish and the buttermilk in another.
Dip each clam into the buttermilk, allowing any excess to drip off, then dredge in the fish fry mix, ensuring it is evenly coated. Place the breaded clams on a large platter in an even layer, making sure not to overlap them. Place the clams in the refrigerator for 10 minutes while heating the oil.
In a large, heavy-bottomed pot, heat about 2 inches (5 cm) of oil over medium-high heat until it reaches 350 degrees F (175 C). (You can test the oil by dropping a small amount of the buttermilk–fish fry mixture into it; it should sizzle and float to the top.)
Remove the clams from the refrigerator. Carefully add the breaded clams, in batches, to the hot oil and fry for 2 to 3 minutes, until golden brown and crispy on both sides. Transfer the clams to a paper towel–lined plate. Season with salt and pepper to taste.
Serve the fried clams hot on a large platter with lemon wedges for squeezing and tartar or cocktail sauce for dipping.
Lobster Rolls
Team: New England Patriots
The headnote says: “Lobster rolls typically feature fresh, sweet lobster meat, which can be served either tossed in mayonnaise or mixed with clarified butter. The choice between these two preparations often sparks passionate debate among New Englanders and seafood enthusiasts. While the mayonnaise version is creamy and cool, the buttered version highlights the rich, savory flavor of the lobster, creating a decadent experience. The origins of the lobster roll can be traced back to the early 1900s, but the dish gained popularity in the 1920s and ’30s as seafood shacks began serving it as a quick, satisfying meal.”
PREP TIME: 30 minutes
COOK TIME: 10 minutes
YIELD: 12 rolls
Ingredients:
Lobster filling:
3 pounds (1.4 kg) cooked lobster meat, chopped (6 to 8 lobsters’ worth; you can buy this frozen or cook your own lobsters and clean)
Mayo version:
½ cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon kosher salt, or to taste
½ teaspoon black pepper, or to taste
½ cup minced celery
¼ cup minced chives
Butter version:
½ cup clarified butter
2 tablespoons fresh lemon juice
1 teaspoon kosher salt, or to taste
½ teaspoon black pepper, or to taste
Buns:
3 tablespoons unsalted butter
12 split-top New England-style hot dog buns
For garnishing and serving:
Finely chopped fresh flat-leaf parsley
Potato chips
Coleslaw (optional)
Directions:
To prepare the lobster filling: If using frozen lobster meat, make sure it is completely thawed, drained, and patted dry with paper towels. If using fresh, make sure it is drained and patted dry with paper towels.
To make the mayo version: To a large bowl, add the chopped lobster meat, mayonnaise, lemon juice, salt, pepper, celery, and chives, mixing gently to combine. Taste and adjust the seasoning if necessary.
To make the butter version: To a large bowl, add the chopped lobster meat with the clarified butter, lemon juice, salt, and pepper, tossing gently until the lobster is well coated. Taste and adjust the seasoning if necessary.
To prepare the buns: Heat a large skillet over medium heat. Add the unsalted butter and allow it to fully melt. Place the split buns in the skillet, cut sides down, and toast until golden brown, 2 to 3 minutes.
For each lobster roll, spoon a generous portion of the lobster filling (4 ounces into a toasted bun. Garnish with the chopped parsley. Serve the lobster rolls immediately with potato chips and/or coleslaw (if using).
Extra point: If you want to make both butter and mayo versions, use 12 pounds of lobster for each version and halve the other ingredients.
Excerpted with permission from “Kickoff Kitchen” (Epic Ink, an imprint of The Quarto Group, 2025) by Tim Lopez.
Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 17 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, and three-day culinary adventures around the U.S. He is a board member of the International Association of Culinary Professionals. Email him at [email protected]. For more, go to stephenfries.com.
