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08/22/2026

final part


Hat wanaglers

Inspired by a few friends who stopped by the office, I decided it was finally time to give New England clam chowder a shot. 🥣 I've got a trip up north coming up next month, and I wanted to make a creamy homemade clam chowder myself to see how it compares to the real deal when I get there. Not bad for my first time making it. This creamy New England clam chowder recipe is rich, hearty, loaded with clams and potatoes, and surprisingly easy to make at home. If you've been looking for an easy clam chowder recipe, this one is definitely worth adding to your list. Now the real question is... how does it stack up to the chowder I'll be eating up north next month? 👀 Yum Yum Get Ya Sum! 🥣🔥 Full Recipe Below: Ingredients 2 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) 2 tbsp Dan-O’s SEA-Soning Seasoning ½ stick butter 1 small onion, finely diced 3 celery stalks, finely diced 2 cups heavy cream 1 block (8 oz) cream cheese 3½ lb russet potatoes, peeled and finely diced 2 (32-oz) cartons seafood stock 1 bag (6 oz) extra-sharp triple white cheddar cheese, shredded 3 heaping tbsp cornstarch About 1 cup water 2 (6.5-oz) cans chopped clams 4 oz clam juice 1 lb fresh baby clams in shells Preparation Instructions Cook the Onion and Celery: Melt the butter in a large soup pot over medium heat. Add the diced onion and celery, followed by Dan-O’s SPG Tri-O and Dan-O’s SEA-Soning Seasoning. Stir everything together and allow the vegetables to cook down for about 2-3 minutes, reducing the heat as needed to prevent them from burning. Make the Creamy Base: Pour in the heavy cream and add the cream cheese. Reduce the heat to low and cook, stirring occasionally, until the cream cheese softens and completely melts into the cream. Add the Potatoes and Stock: Add the diced potatoes to the pot, then pour in the seafood stock. Cover the pot and bring the chowder to a boil to help retain the moisture. Simmer the Potatoes: Once boiling, remove the lid and reduce the heat to a simmer. Cook for 15 minutes, or until the potatoes are tender and their edges are beginning to break down slightly. Add the Cheese: Stir in the shredded extra-sharp triple white cheddar cheese. Continue stirring until the cheese has completely melted into the chowder. Thicken the Chowder: Combine the cornstarch and water in a small bowl, stirring until the cornstarch is dissolved and no lumps remain. Slowly

08/22/2026

part 2


Hat wanaglers

Inspired by a few friends who stopped by the office, I decided it was finally time to give New England clam chowder a shot. 🥣 I've got a trip up north coming up next month, and I wanted to make a creamy homemade clam chowder myself to see how it compares to the real deal when I get there. Not bad for my first time making it. This creamy New England clam chowder recipe is rich, hearty, loaded with clams and potatoes, and surprisingly easy to make at home. If you've been looking for an easy clam chowder recipe, this one is definitely worth adding to your list. Now the real question is... how does it stack up to the chowder I'll be eating up north next month? 👀 Yum Yum Get Ya Sum! 🥣🔥 Full Recipe Below: Ingredients 2 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) 2 tbsp Dan-O’s SEA-Soning Seasoning ½ stick butter 1 small onion, finely diced 3 celery stalks, finely diced 2 cups heavy cream 1 block (8 oz) cream cheese 3½ lb russet potatoes, peeled and finely diced 2 (32-oz) cartons seafood stock 1 bag (6 oz) extra-sharp triple white cheddar cheese, shredded 3 heaping tbsp cornstarch About 1 cup water 2 (6.5-oz) cans chopped clams 4 oz clam juice 1 lb fresh baby clams in shells Preparation Instructions Cook the Onion and Celery: Melt the butter in a large soup pot over medium heat. Add the diced onion and celery, followed by Dan-O’s SPG Tri-O and Dan-O’s SEA-Soning Seasoning. Stir everything together and allow the vegetables to cook down for about 2-3 minutes, reducing the heat as needed to prevent them from burning. Make the Creamy Base: Pour in the heavy cream and add the cream cheese. Reduce the heat to low and cook, stirring occasionally, until the cream cheese softens and completely melts into the cream. Add the Potatoes and Stock: Add the diced potatoes to the pot, then pour in the seafood stock. Cover the pot and bring the chowder to a boil to help retain the moisture. Simmer the Potatoes: Once boiling, remove the lid and reduce the heat to a simmer. Cook for 15 minutes, or until the potatoes are tender and their edges are beginning to break down slightly. Add the Cheese: Stir in the shredded extra-sharp triple white cheddar cheese. Continue stirring until the cheese has completely melted into the chowder. Thicken the Chowder: Combine the cornstarch and water in a small bowl, stirring until the cornstarch is dissolved and no lumps remain. Slowly

08/22/2026

part 1


Hat wanaglers

Inspired by a few friends who stopped by the office, I decided it was finally time to give New England clam chowder a shot. 🥣 I've got a trip up north coming up next month, and I wanted to make a creamy homemade clam chowder myself to see how it compares to the real deal when I get there. Not bad for my first time making it. This creamy New England clam chowder recipe is rich, hearty, loaded with clams and potatoes, and surprisingly easy to make at home. If you've been looking for an easy clam chowder recipe, this one is definitely worth adding to your list. Now the real question is... how does it stack up to the chowder I'll be eating up north next month? 👀 Yum Yum Get Ya Sum! 🥣🔥 Full Recipe Below: Ingredients 2 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) 2 tbsp Dan-O’s SEA-Soning Seasoning ½ stick butter 1 small onion, finely diced 3 celery stalks, finely diced 2 cups heavy cream 1 block (8 oz) cream cheese 3½ lb russet potatoes, peeled and finely diced 2 (32-oz) cartons seafood stock 1 bag (6 oz) extra-sharp triple white cheddar cheese, shredded 3 heaping tbsp cornstarch About 1 cup water 2 (6.5-oz) cans chopped clams 4 oz clam juice 1 lb fresh baby clams in shells Preparation Instructions Cook the Onion and Celery: Melt the butter in a large soup pot over medium heat. Add the diced onion and celery, followed by Dan-O’s SPG Tri-O and Dan-O’s SEA-Soning Seasoning. Stir everything together and allow the vegetables to cook down for about 2-3 minutes, reducing the heat as needed to prevent them from burning. Make the Creamy Base: Pour in the heavy cream and add the cream cheese. Reduce the heat to low and cook, stirring occasionally, until the cream cheese softens and completely melts into the cream. Add the Potatoes and Stock: Add the diced potatoes to the pot, then pour in the seafood stock. Cover the pot and bring the chowder to a boil to help retain the moisture. Simmer the Potatoes: Once boiling, remove the lid and reduce the heat to a simmer. Cook for 15 minutes, or until the potatoes are tender and their edges are beginning to break down slightly. Add the Cheese: Stir in the shredded extra-sharp triple white cheddar cheese. Continue stirring until the cheese has completely melted into the chowder. Thicken the Chowder: Combine the cornstarch and water in a small bowl, stirring until the cornstarch is dissolved and no lumps remain. Slowly

08/21/2026

final part


Hat wanaglers

Picked up these steaks from Costco and figured one thing... If you're gonna spend good money on meat, you'd better make sure you season it right. 🥩🔥 That's where Dan-O's Preem-O comes in. Packed with premium ingredients and big flavor, it's the perfect way to make sure every bite is worth what you paid for it. Because an expensive steak deserves premium seasoning. Yum Yum Get Ya Sum!

08/21/2026

part 2


Hat wanaglers

Picked up these steaks from Costco and figured one thing... If you're gonna spend good money on meat, you'd better make sure you season it right. 🥩🔥 That's where Dan-O's Preem-O comes in. Packed with premium ingredients and big flavor, it's the perfect way to make sure every bite is worth what you paid for it. Because an expensive steak deserves premium seasoning. Yum Yum Get Ya Sum!

08/21/2026

part 1


Hat wanaglers

Picked up these steaks from Costco and figured one thing... If you're gonna spend good money on meat, you'd better make sure you season it right. 🥩🔥 That's where Dan-O's Preem-O comes in. Packed with premium ingredients and big flavor, it's the perfect way to make sure every bite is worth what you paid for it. Because an expensive steak deserves premium seasoning. Yum Yum Get Ya Sum!

08/20/2026

final part


Hat wanaglers

Looking for bold flavor? Head to Kroger and explore our wide selection of 14 delicious flavors, including Outlaws, and the all new Lemon Pepper.🔥 Whether you're stocking up on your go-to favorites or trying something new, we've got just what you're craving. Yum Yum Get Ya Sum!

08/20/2026

part 2


Hat wanaglers

Looking for bold flavor? Head to Kroger and explore our wide selection of 14 delicious flavors, including Outlaws, and the all new Lemon Pepper.🔥 Whether you're stocking up on your go-to favorites or trying something new, we've got just what you're craving. Yum Yum Get Ya Sum!

08/20/2026

part 1


Hat wanaglers

Looking for bold flavor? Head to Kroger and explore our wide selection of 14 delicious flavors, including Outlaws, and the all new Lemon Pepper.🔥 Whether you're stocking up on your go-to favorites or trying something new, we've got just what you're craving. Yum Yum Get Ya Sum!

08/19/2026

final part


Hat wanaglers

Dan's back with another controversial opinion... Sometimes the brat doesn't need a bun. 👀 These Loaded Skillet Naked Bratwursts are cooked indoors, loaded with toppings, and packed with flavor from top to bottom. Call them bunless. Call them skillet brats. Call them whatever you want. Just don't call them boring. If you're looking for an easy bratwurst recipe that doesn't require firing up the grill, this one's for you. Yum Yum Get Ya Sum! Ingredients 2 tbsp Dan-O’s Preem-O Seasoning, divided 1 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) 1 package bratwurst, about 5 links, casings removed 1 tbsp oil 1 large Vidalia onion, sliced into thin slivers 1 can Guinness Draught beer 1 bag coleslaw mix or chopped cabbage 2 cups Monterey Jack cheese, shredded Dijon mustard, for serving Preparation Instructions 1. Remove the Brat Casings: Use a knife to carefully slice through the casing on each bratwurst. Peel the casing off and discard it, leaving just the bratwurst filling. 2. Season the Naked Brats: Drizzle the bratwurst with oil, then season with 2 tbsp Dan-O’s Preem-O Seasoning. Toss until the brats are evenly coated. 3. Sear the Brats: Heat a large cast iron pan over high heat. Once the pan is hot, add the seasoned naked brats and sear them, rotating as they cook, until they are browned on all sides. 4. Add the Onion: While the brats are cooking, slice the Vidalia onion into thin slivers. Once the brats are browned on all sides, add the sliced onion to the pan. 5. Season the Onions: Sprinkle in the Dan-O’s SPG Tri-O. Stir the onions around the brats so everything starts cooking together. 6. Add the Guinness: Pour the Guinness Draught beer into the pan. Let it cook with the brats and onions until the beer reduces down and the onions become rich and flavorful, about 10 minutes. 7. Add the Cabbage and Cheese: Once the beer has mostly reduced, lower the heat to medium-low. Add the coleslaw mix or chopped cabbage on top and stir it into the brats and onions. Sprinkle the Monterey Jack cheese over the top. 8. Cover and Finish Cooking: Place a lid on the pan and let everything cook for about 5 minutes, or until the cabbage softens and the cheese melts. Turn off the heat before serving. 9. Serve: Plate the naked brats with the Guinness onions, cabbage, and melted cheese. Add Dijon mustard on top or on the side, then Yum Yum Get Ya Sum!

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