Throwing a Super Bowl party? As a favor to your guests who want to eat more than delivery pizza, we’ve tracked down some of the best chefs in America and asked them to spill their favorite crowd-pleasing, game day recipes. Everything is delicious, simple to prepare, and pairs great with a beer.

Adam Evans, executive chef at The Optimist restaurant in Atlanta, makes New England-style fried clam rolls extra spicy by adding kimchi vinegar and pickled peppers.


1 lb. clam belly strips
1 cup buttermilk
2 cup seasoned flour (recipe below)
4 cup peanut or vegetable oil for frying
8 top-loaded hotdog rolls
¼ lb. unsalted butter
8 tsp. mayo (such as Duke’s)
¼ cup jarred kimchi, chopped, in liquid from jar
½ cup picked cilantro leaves
1 cup jarred mixed pickled peppers
Salt and fresh black pepper to taste
Lemon wedges for finishing


  1. Cover the clams in buttermilk and place in an airtight container, store in fridge up to 24 hours before they will be used, this helps tenderize them.

  2. In a large soup pot or table-top fryer preheat the peanut or vegetable oil over medium-high heat or until oil reaches 350 degrees.

  3. Place seasoned flour in a large bowl, drain buttermilk from clams and dredge in seasoned flour until well coated. Let sit in flour.

  4. For the rolls, melt 2 tablespoons of butter over medium heat in a sauté pan. Place rolls on one side in pan and let toast until golden brown, about 5 minutes, remove when brown and repeat on the other side.

  5. Start frying the clam strips in batches, making sure not to overcrowd the fryer. With a slotted spoon or tongs, remove clam strips when golden brown (after about 2 minutes), transfer to a paper towel or newspaper to drain oil, immediately season with salt and pepper to taste.

  6. Once all clams are fried, place in a large mixing bowl and mix in kimchi, and kimchi liquid and toss to coat. Line up the toasted hot dog rolls on a large serving plate, place mayo in bottom of rolls, start packing rolls with fried clam strips and top with pickled peppers, a squeeze of lemon, and cilantro leaves. Best served as hot as possible.

Seasoned Flour:
1 cup all purpose flour
2 Tbsp. corn starch
1 Tbsp. kosher salt
1 Tbsp. cracked black pepper
1 Tbsp. smoked paprika

The Method: Combine all ingredients.

Alyson Sheppard is the resident hangover specialist at Follow her on Twitter: @amshep