The Great Seafood Chowder Challenge was once again on the agenda at Coast Day on Sunday, October 1, at the University of Delaware’s Hugh R. Sharp Campus in Lewes, Del. Under the chowder challenge tent, chefs from the First State Chefs’ Association and the Delmarva Chefs and Cooks Association were kept busy as they provided samples of their association’s chowder for visitors to taste.
Prior to Coast Day, each association held a mini-chowder challenge among their members to select the chowder that would represent them in the contest. This year, “St. Martin’s Neck Clam Chowder,” offered by the Delmarva Chefs and Cooks Association, and the “Southwestern Clam Chowder with Essence of Smoked Jalapeños,” from the First State Chefs’ Association, were the chowders of choice. Sea Watch International, Inc., of Milford, Del., donated the clams for both the mini-chowder challenge and the Great Seafood Chowder Challenge.
Each association provided gallons of their chowder for the chowder challenge. Starting at noon, visitors were provided with a 2-ounce portion of each chowder and asked to vote for their favorite. In less than two hours, the chowder pots were empty. When the votes were tallied, the “St. Martin’s Neck Clam Chowder” came out on top by a margin of 415 votes to 350 votes.
“The competition has become really popular with the public,” said Doris Hicks, seafood specialist for the Sea Grant Marine Advisory Service and organizer of the event. “People lined up quickly to get a taste of the chowder before it disappeared. We are hoping to have more chowder next year, so even more people will get a chance to participate.”
For the third straight year, the winning chowder was created by Bob Davis, executive chef at the Lighthouse Sound Restaurant in Bishopville, Maryland. His chowder combines clams, potatoes, bacon, and celery in a cream base. Davis used Dijon mustard, garlic, thyme, and a generous dose of Tabasco sauce to give his chowder the winning flavor.
The runner-up, “Southwestern Clam Chowder with Essence of Smoked Jalapeños,” was created by Thomas L. Vaughan, Jr., executive chef at the Sheraton Hotel in Dover, Delaware. His recipe features clams with bacon, onion, corn, celery, potatoes, and garlic seasoned with fresh herbs in a cream sauce. Cumin, chili powder, and jalapeños were included to give the chowder a distinctively southwestern flavor.
The chowder challenge is one of many activities featured at the University of Delaware’s annual Coast Day festival. Held the first Sunday in October at the Lewes campus by the College of Marine Studies and Sea Grant College Program, the educational festival has received state and national awards for increasing public awareness, appreciation, and understanding of the ocean and marine resources. The next Coast Day is set for Sunday, October 7, 2001.
2000 Winning Recipe — Delmarva Chefs and Cooks Association
ST. MARTIN’S NECK CLAM CHOWDER
Created by Bob Davis, CHA, Executive Chef
Lighthouse Sound Restaurant, Bishopville, Maryland
18 oz bacon, diced
3 oz carrot, diced
3 oz celery, diced
6 oz onion, diced
1/2 lb butter
1/2 lb flour
8 cups water
3 teaspoons clam base
1/2 teaspoon thyme
1/2 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon Tabasco sauce
3/4 cup Dijon mustard
1/2 cup sour cream
12 oz potatoes, diced and cooked
1 can (51 oz) clams
1 quart heavy cream
Sauté bacon until 3/4 cooked in a large, heavy pan. Add celery, onion, and carrots. Cook until soft, and set aside.
Melt butter in a separate pot, and then add flour. Cook roux 15 minutes, stirring frequently. Add water and clam base. Whisk well to combine.
Add spices, sour cream, and mustard; and stir well. Add potatoes, bacon and vegetable mixture, and clams (with juice). Cover and simmer for one hour on low heat.
Stir in heavy cream, and remove from heat.
Yield: Approximately 1 gallon
2000 Runner-Up — First State Chefs’ Association
SOUTHWESTERN CLAM CHOWDER WITH ESSENCE OF SMOKED JALAPEÑOS
Created by Thomas L. Vaughan, Jr., Executive Chef
Sheraton Hotel, Dover, Delaware
A-Ingredients
1 cup diced onion
1 cup diced celery
1/4 pound smoky bacon, diced
1 Tablespoon minced garlic
6 seeded small diced or pureed chipotles
(smoked jalapeños)
B-Ingredients
6 oz whole butter
1 cup flour
C-Ingredients
4 cups clam juice
1 1/2 cups chopped clams
1 quart heavy cream
1 teaspoon cumin
1 teaspoon chili powder
1 bay leaf
1/2 teaspoon white pepper
1/2 teaspoon salt
1/4 teaspoon thyme
1 lb cooked and diced red bliss potatoes (skin on)
1 cup frozen corn
3 cloves garlic, crushed
Salt and pepper, to taste
Sauté bacon and vegetables from A-Ingredients. Add whole butter and flour from B-Ingredients to make roux. Add all C-Ingredients. Bring to a simmer, and season to taste.
Garnish with 1 tablespoon of chopped cilantro. Serve with toasted oyster crackers (seasoned with cumin, chili powder, and salt and pepper).
Yield: Approximately 1 gallon