Erika Williams, also known as the "Hopeless Housewife", shares her favorite recipes for a tasty Super Bowl Sunday!

Clam Chowder Bites

Makes 20 chowder bites

1 box frozen puff pastry

2" oval or round cookie cutter

2 strips bacon, chopped into 1/2" pieces.

1/2 small onion, chopped

1/2 celery stalk, chopped

1/2 carrot, chopped

1 61/2 ounce can clams

1/2 cup clam juice

1 cup chicken stock

1/2 potato, peeled and diced

1/2 teaspoon thyme, chopped finely

1 1/2 tablespoon cornstarch

1 cup half and half

1/2 teaspoon parsley

Salt and pepper to taste

Preheat oven to 425 degrees. Defrost puff pastry sheets and fold each over to double up thickness of pastry. Using the cookie cutter, cut as many rounds as you can out of the 2 pastry sheets. Using a sharp knife, dot around the inside of each round or oval to almost "cut" an inside border (this part will puff up and you can pull it out to make a mini bowl in the center of the pastry round or oval). Place rounds on baking sheet and bake in oven until golden and puffy, about 10 minutes. When they come out of the over, pull the middle parts out to form the bowl. Set aside.

Make clam chowder. In a soup pot, saute bacon until it's almost cooked but not browned. Drain 3/4 of fat. Add onion, celery and carrot and saute' until tender. Add clams, clam juice, chicken stock, potato, thyme, salt and pepper. Cover and bring to a boil. Reduce heat to medium and cook, covered for 12-15 minutes until potatoes are tender. In a separate bowl, dissolve corn starch in half and half. Add to soup and continue to cook until thickened. Add parsley and season with more salt and pepper if necessary. Spoon chowder into puff pastry mini bowls and serve.

Creole Shrimp Bloody Mary

Makes 2

For shrimp:

2 large shrimp, deveined and peeled (with tails on)

1 teaspoon vegetable oil

2 teaspoon cayenne pepper

1/2 lemon juiced

For Bloody Mary:

12 ounces tomato juice

1  tablespoon prepared horseradish, drained

4 dashes Tabasco Sauce

3 dashes Worcestershire sauce

1/4 teaspoon celery salt

1/2 teaspoon freshly cracked black pepper

1/2 lemon, juiced

1 lime, juiced

3 ounces good vodka


Celery stalk for garnish

In a small bowl, mix vegetable oil, cayenne pepper and lemon juice. Add shrimp and toss to coat. Put in refrigerator for at least 15 minutes. Heat grill to Medium high and grill shrimp (on a skewer if it's easier) until pink on the outside and opaque in the center, about 1-2 minutes per side. Chill shrimp.

Place ice in two mason jars (or glasses). In a small pitcher add tomato juice, horseradish, Tabasco, Worcestershire, celery salt, pepper, lemon, lime and vodka. Stir well to combine. Pour over ice and place celery stalk in glass to garnish. Put grilled shrimp on rim of glass and serve.

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