What’s Cookin’ at the Great Chowder Cook Off?

 On Saturday, June 2, 2012, the legendary Great Chowder Cook-Off officially kicks off summer in Newport! Be a part of the original, largest, and longest running (over 30 years!), chowder bonanza in New England located right in the buzz of historic downtown Newport.  With a wide spread from national to regional competitors, festival-goers will taste-test a myriad of traditional and exotic chowders from all kitchens, then vote for the best in three categories: Clam, Seafood and Creative. The winners’ pots are bigger than ever this year making this culinary competition piping hot! In addition, we’re cooking up new, exciting ingredients for the 2012 Cook-Off, so stay tuned while we stew on the details and get ready to savor the start of summer at this most anticipated annual event!

 

 

Try this great Chowder Recipe!

Recipe

• 4 (6 1/2-ounce) cans chopped clams
• 2 (8-ounce) bottles clam juice
• 5 slices center-cut bacon, cut into 1/2-inch pieces
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1 1/2 teaspoons butter
• 2 cups cubed red potato
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 2 1/4 cups evaporated fat-free milk
• 1 1/2 cups 1% low-fat milk
• 1 1/2 tablespoons dry sherry
• 1 tablespoon chopped fresh parsley

Preparation

1. Drain clams in a colander over a bowl, reserving juice. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice.
2. Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan. Return bacon to pan; increase heat to medium-high. Add onion, celery, and butter; sauté 6 minutes or until vegetables are tender.
3. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in clams, evaporated milk, 1% milk, and sherry. Cook 5 minutes or until thoroughly heated, stirring occasionally. Discard bay leaf. Sprinkle with parsley.