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Local Routes Program

 

The Department of Dining Services 1st Annual Chowder Contest

 

And the Winners Are...................

Judges Choice:

Judged by Rich & Bob From Fowler & Hunting, Mark & Rick from Connecticut Dept. of Agriculture, and John and Gaspar from Maple Lane Farm

1st place: (Chowder #3) Lucinda Simms
2nd place: (Chowder #1) Angela Clarke
3rd Place: (Chowder #4) Charlie String

People’s Choice:

1st Place with 122 votes: (Chowder #3) Lucinda Simms
2nd place with 86 votes: (Chowder #1) Angela Clarke
3rd Place with 49 votes: (Chowder #2) Nancy Schweitzer

Recipes

 

1st Place: Judges Choice AND People’s Choice
Lucinda Simms (Chowder #3)

Ingredients
  • 4 lbs. Connecticut clams
  • 3 lbs. local red potatoes, diced
  • 1 Gal. Heavy cream
  • 2 lbs. North Atlantic shrimp
  • 2 lbs. onions
  • 2 cloves fresh garlic
  • 3 Tbsp. fresh parsley
  • 2 tsp white pepper
  • TT salt
  • TT clam base
  • 8 oz. salt pork
  • 2 tsp thyme
  • 2 tsp basil
  • 2 tsp celery
  • 2 lbs. butter
  • 2 lbs flour
  • 2 lbs. sustainable fish
Preparation:

Melt butter. Add salt pork, onions, garlic & celery. Cook until tender. Add flour and clam base to make a roux. Cook for about 5 minutes. Temper cream with stock. Return mixture whisking in slowly. Add clams, fish and cooked potatoes. Adjust texture of chowder if needed. Add seasonings. Adjust if needed.

 

2nd Place: Judges Choice AND People’s Choice
Angela Clarke (Chowder #1)

Ingredients
  • 1 lb. Bacon, chopped
  • 3 lbs. Spanish onions, diced
  • 2 lbs. Celery, diced
  • 1.75 lbs. Butter
  • 1.75 lbs. flour
  • 1 gal + 2 cups Clam Juice
  • 5 qrts. Connecticut clams, chopped
  • 10 lbs. Local red bliss potatoes, diced & cooked
  • 1 gallon Locally heavy cream
  • 1 qrt. Local milk
  • 3 Tbsp. Black pepper
  • 4 Tbsp. Sea salt
  • 5 Tbsp. Fresh thyme
  • 6 Tbsp. Fresh parsley
Preparation:

Render bacon. Add diced onions and celery. Cook until translucent. Add butter and melt. Add flour to make a roux. Cook 5 minutes, stirring. Slowly stir in clam juice to make a thick base. Add cooked potatoes, stir. Add heavy cream and milk. Season with salt, pepper, thyme and parsley. Enjoy!

 

3rd Place: People’s Choice
Nancy Schweitzer (Chowder #2)

Ingredients
  • 6 oz chopped bacon
  • 6 oz Spanish onions, diced
  • 6 oz celery, diced
  • 12 oz butter
  • 12 oz flour
  • 3 pints clam juice
  • 3 pints Connecticut clams, chopped
  • 3 lbs local red bliss potatoes, diced and cooked
  • 1 gal local heavy cream
  • 3 pints local milk
  • 1 tsp black pepper
  • 3 tsp sea salt
  • Dash nutmeg
Preparation

Saute bacon in a large pot over med. High heat. Add diced onions and celery. Cook until translucent. Add butter and melt. Add flour to make a roux. Cook 5 minutes while stirring. Add chopped clams, clam juice, milk and potatoes. Temper in heavy cream, whisking while incorporating. Season with salt, pepper and nutmeg. Bring to a boil and simmer 1 – 2 hours. Enjoy!

 

3rd Place: Judge’s Choice
Charlie String (Chowder #4)

Ingredients
  • 1.5 lbs butter
  • 1.5 lbs. flour
  • 1 lb bacon, cooked and chopped
  • 1 lb. green peppers, diced
  • 1 lb. onions, diced
  • 8 oz seafood base
  • 4 qts clam juice
  • 4 lbs. local red potatoes, diced
  • 4 tsp Old Bay seasoning
  • 2 tsp thyme
  • 1 tsp basil
  • 5 qts whole milk
  • 1 gal heavy cream
  • 3 cups tomato puree
  • 4 lbs North Atlantic shrimp
  • 4 lbs Connecticut clams, chopped
  • 4 lbs bay scallops
  • TT salt & pepper
Preparation

Make roux with butter and flour. Saute bacon, green peppers and onions for 5 minutes. Set aside. Combine clam juice and seafood base and bring to a boil. Add potatoes, Old Bay, thyme and basil. Simmer until potatoes are almost done. Add sautéed veggie mix. Temper milk and cream with hot liquid and add to the pot. Add tomato puree and roux, whisking in to thicken stock. Add seafood and simmer until cooked. Add salt and pepper. Season to taste.

 
Katie Gray
Chowder #5 Ingredients
  • 2 lbs butter
  • 2.5 lbs celery
  • 2.5 lbs
  • Onions
  • TT salt
  • TT thyme
  • TT white pepper
  • TT black pepper
  • 8 lbs local red potatoes, diced
  • 2 cups whole milk
  • 6 cups half & half
  • 1 tsp basil
  • 10 lbs Connecticut clams, chopped
  • 10 5# cans clam juice
Preparation:

Sauté celery and onions with salt, pepper and half the thyme. Pre-boil red potatoes. Add clams, juice and dairy. Add last of the thyme to taste.

  
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