Richard asked for a clam chowder recipe (11/09):
This recipe won The Great Seafood Chowder Challenge at Coast Day 1998. This is the open house for the University of Delaware College of Marine Studies. The chowder was created by Chef Bob Davis from Phillips by the Sea Restaurant in Ocean City, Maryland.

Clam Chowder Hot and Spicy Delmarva Style

6 oz. bacon, diced
1 oz. jalapeno peppers, diced
1 c. onion, diced
1 c. celery, diced
1 oz. flour
3 c. clam broth
3 c. water
1 T clam base (Minors)
1/2 t. white pepper
1 t. rosemary
2 t. thyme
1/2 t. garlic powder
4 t. Tabasco sauce
4 oz. pimientos, diced
6 oz. potatoes, cooked and diced
4 c. canned clams, drained
2 c. heavy cream

Sauté bacon 3/4 cooked. Add celery, onion, and jalapeno peppers & sauté until just soft. Add flour, reduce heat, cook about 10 min. Add clam juice, water, and clam base, stir well. Bring to a boil, reduce heat to low again and add all spices, potatoes, pimientos & clams Simmer for 20 min. Remove from heat and stir in heavy cream.
Serves 21.
Athena in DE

http://www.nancyskitchen.com