Chris Lackey and Ron Brobst, Clam Chowder Contest Winners
The Great Seafood Chowder Challenge, a friendly competition between two local chefs' associations, was again a crowd pleaser at the University of Delaware's Coast Day festival, held on Sunday, October 2, at the Hugh R. Sharp Campus in Lewes. After the taste-testing and voting was completed, "Chipotle Clam Chowder" made by the First State Chefs Association was crowned the "People's Choice."
2005 Winner — First State Chefs Association
CHIPOTLE CLAM CHOWDER
2 quarts canned clams with juice
1 1/2 quarts clam stock
1 pound potato, diced small
1 pound onion, diced small
8 ounces celery, diced small
4 ounces flour
8 ounces bacon
24 ounces half-and-half
1 ounce chipotle pepper, minced
1 tablespoon Worcestershire sauce
2 tablespoons fresh thyme
salt and pepper to taste
1. Drain clams, reserving the liquid. Add enough stock so that the total liquids equals two quarts.
2. Simmer the potatoes in the clam liquid until tender. Strain, and reserve the potatoes and stock.
3. Render the bacon. Add onions, celery, and chipotle pepper. Cook until tender. Add the flour, and cook to make a blond roux.
4. Add the clam stock to the roux, whisking away any lumps. Simmer for 30 minutes, then finish with half-and-half. Return the potatoes to the pot, add clams, and finish with seasonings.
Makes 1 gallon.
2005 Runner-Up — Delmarva Chefs and Cooks Association
CARIBBEAN CLAM CHOWDER
created by Ronald Woodrow Brobst
Chef, Coral Reef Restaurant, Ocean City, Maryland
1/2 pound Hormel bacon, diced
1/3 cup olive oil
2 cups onion, diced
1 cup carrots, diced
1 cup green pepper, diced
1 cup red bell pepper, diced
1 tablespoon garlic, minced
2 pounds sweet potatoes, diced
3 pounds red potatoes, diced
1 can clams
1 tablespoon Caribbean Jerk Sauce
2 teaspoons Tabasco sauce
1/4 teaspoon Key West lime juice
1 tablespoon Caribbean Jerk Seasoning
2 1/2 quarts white sauce
1 quart clam stock
1/2 tablespoon Old Bay Seasoning
1-2 cups Chablis wine
1. Render bacon till crisp. Add onion, carrots, peppers, and garlic. Sauté till onion is translucent. Remove from heat and hold.
2. To make white sauce: melt butter, and stir in flour. Continue cooking until thickened.
3. In the chowder pot, add potatoes and stock, and bring to a boil. Once boiling, add the clams, vegetables, and seasonings. Return to a boil.
4. Once a boil is reached, slowly whisk in white sauce until desired thickness.
Makes approximately 1 gallon.