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Who has the Best Chowder in the Tri City Area??

Visit Tri City Buzz TV's Marlo & Julie In Vets Park, Sun. May 24th From 2-4

May 15, 2009       2 Comments
By: Julie McCallum, Entertainment Editor

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Chowder Challenge will be 2:00 to 4:00 p.m. on Sunday, May 24th @ Vet's Park, Bay City

Who has the Best Chowder in the Tri City Area??

As part of the BAYFEST festivities going on Memorial Weekend May 22 - 24, 2009 in Vet's Park Bay City, A Chowder Challenge will offer celebrities the chance to team up with a favorite restaurant and make some money for their chosen charity.

Tri City Buzz TV has teamed up with Hooters to Raise Money for 'The Friends of the Bay City State Park'. Come on out have some chowder visit with them as they join forces with Hooters of Bay City to raise money for their chosen Charity.

Admission to the Park is FREE. Chowder samples are $1.00

The Fish Chowder Challenge will be 2:00 to 4:00 p.m. on Sunday, May 24th @ Veterans Memorial Park.

(The Friends of the Bay City State Park is a charitable organization that raises funds to improve the park and fund educational programs. The money will be designated for outdoor education programs or the proposed spray park or to reconstruct some observation towers.)

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Karen says:       On May 21, 2009 at 07:21 AM
Actually, sorry to inform you, but FL has the best chowder.....and I lived in BC for 19 years, with the best perch fishing, salmon fishing, and smelt diping...if I was there, I could make the best out of those fish along with the trout, and guppies....

Good Luck

jamessaturn Says:       On May 23, 2009 at 07:08 PM
NantucketNantucket Clam Chowder
1/4 pound salt pork or slab bacon, finely diced
1 quart quahogs, packed in 1 cup liquid
2 cups water
1 large yellow onion, finely diced
1/2 cup pounded common crackers*
2 1/2 cups diced new potatoes
4 cups milk or half-n-half
8 teaspoons unsalted butter
Salt and freshly ground black pepper

In a large, heavy-bottomed saucepan or a stockpot over medium-high heat, sautè the pork fat or bacon until as much fat as possible is rendered and all that remains solid are the cracklings. Remove the cracklings and reserve. Remove all but 2 tablespoons of the fat.
Take the quahogs out of their liquid and reserve the liquid. Rinse them in the 2 cups water. Strain the water and reserve. Finely mince the quahogs.
Sauté the onion and quahogs together in the pork fat for about 5 minutes. Combine the pounded biscuit with the clam sauté. Add the quahog liquid and the reserved rinse water. Add the potatoes and cook until tender, 10 to 15 minutes. Add the cracklings. In a saucepan, heat the milk or half-n-half; do not boil. Add to the chowder.
Serve hot with a teaspoon of unsalted butter in each bowl and salt and freshly ground pepper to taste.
Serves 8.

*To break up the crackers, wrap them in a kitchen towel and pound with a wooden or rubber mallet.

Variation: To thicken the chowder without using wheat, prepare 1 cup potato puree and add to the chowder instead of the biscuits. Use 2 cups rather than 2 1/2 cups diced new potatoes.
Agree? or Disagree?

Julie McCallum, Entertainment Editor

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