Election night eats: Make clam chowder, hot dogs, more

It doesn't matter which side you're on, everyone can agree that today's the perfect time to throw a patriotic party. Here, Martha Stewart Living director Lucinda Scala Quinn shows you how to make spinach-artichoke dip, Chicago-style hot dogs and New England clam chowder.

Chicago hot dog
Servings:

Makes 4 dogs

Ingredients

    • 2 cups water
    • 2 dozen cherrystone, littleneck or small quahog clams, scrubbed (2 cups clam meat)
    • 1 ounce (2 tablespoons) unsalted butter
    • 2 slices bacon, chopped
    • 1 small white onion, chopped
    • 1 1/2 celery stalks, tough fibers removed, cut diagonally into 1/4-inch pieces
    • 2 stems fresh thyme
    • 1 fresh bay leaf
    • 9 whole black peppercorns
    • 2 small russet potatoes, peeled and cut into 3/4-inch pieces
    • 1 1/2 cups half-and-half
    • Coarse salt

Preparation

Baking Directions:

Spinach-artichoke dip
Servings:

Makes 8 servings

Ingredients

    • 1 can (14 ounces) artichoke hearts in water, rinsed, drained and coarsely chopped
    • 4 ounces reduced-fat bar cream cheese
    • 1/4 cup plus 1 tablespoon grated Parmesan
    • 1 tablespoon fresh lemon juice
    • 1 small garlic clove, chopped
    • 1/8 teaspoon cayenne pepper
    • 2 scallions, sliced
    • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
    • Raw vegetables, such as bell-pepper wedges, carrot slices and cauliflower florets, for dipping

Preparation

Baking Directions:

New England clam chowder
Servings:

Serves 8 to 10

Ingredients

    • 2 cups water
    • 2 dozen cherrystone, littleneck or small quahog clams, scrubbed (2 cups clam meat)
    • 1 ounce (2 tablespoons) unsalted butter
    • 2 slices bacon, chopped
    • 1 small white onion, chopped
    • 1 1/2 celery stalks, tough fibers removed, cut diagonally into 1/4-inch pieces
    • 2 stems fresh thyme
    • 1 fresh bay leaf
    • 9 whole black peppercorns
    • 2 small russet potatoes, peeled and cut into 3/4-inch pieces
    • 1 1/2 cups half-and-half
    • Coarse salt

Preparation

Baking Directions:

Serving Directions:

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