Maryland Chowder Base
18 oz Local Tomato (Peeled, Seeded)
½ cup Sweet Onion
2 each Garlic (crushed)
1 Tbsp Tomato Paste
½ cup Dry White Wine
1 cup Crab or Clam Stock
½ cup Beef Stock
½ cup Chicken Stock
1 cup Tomato Juice
1 Tbsp Old Bay Seafood Seasoning
2 Tbsp Thyme
1 each Bay Leaf
2 Dashes Tabasco
To Taste Kosher Salt
To Taste Freshly Ground Pepper
Chowder Garnishes
4 oz Maryland Jumbo Lump Crabmeat
21 each Clams Little Neck
1/3 cup Tasso or Country Ham (small diced)
¼ cup English Peas
1oz Onions (small diced)
1 ear Eastern Shore Corn
¾ cup Yukon Potatoes (medium diced)
¼ cup Carrots (medium diced)
1 rib Celery (medium diced)
½ cup Chanterelles (optional)
6 oz Spinach (optional)
To Taste Kosher Salt, Freshly Ground Pepper
To Taste Old Bay Seafood Seasoning
1 Tbsp Parsley (chopped)
1 Tbsp Chives (chopped)
Rockfish
8
# Rock Fish (4oz per)
2 Tbsp Butter (clarified)
1 Tbsp Herbs (Marjoram, Parsley, Thyme)
¼ cup Sweet Onions (julienne)
¼ cup Stock (fish or chicken)
To Taste Kosher Salt, Freshly Ground Pepper
4 Tbsp Olive oil
1 each Lemon wrap
Chef Campbell’s Crab Crackers
7 ¾ oz All purpose flour
¾ oz Corn Meal
½ tsp Sugar
½ Tbsp kosher Salt
½ tsp Garlic Powder
½ tsp Paprika
½ tsp Cayenne Pepper
¼ tsp Ground Black Pepper
1 Tbsp Chives (chopped)
½ oz Butter (cubed)
3to4 oz Water
Method
Maryland Chowder Base
In a 2 quart stainless pot sweat onion and garlic until translucent.
Add tomatoes and paste continue cooking until the tomatoes start to release there juices.
Degalze with wine. Add the remaining ingredients. Bring to a boil and simmer for 20 mintues
Place soup through a food mill and reserve for later assembly.
Chowder Garnishes
Sauté onions, mushroom, and ham in a sauce pan.
Add clams, stock, vegetables and chowder base. Cover and cook until clams have opened up.
Adjust consistency as needed. Finish with herbs and re-season to taste.
Rockfish
Filet and skin the fish. Cut into desired portion size. Marinate fish in olive oil, thyme, lemon juice and salt. Reserve.
Place Teflon pan over medium heat. Sear fish presentation side down for 1 to 2 minutes.
Turn over; add onions, garlic, stock and butter place in 350-degree oven for 4 minutes or until done.
Finish with lemon juice and herbs.
Chef Campbell’s Crab Crackers
Mix the first nine ingredients together and rub in butter.
Add water and knead to form a ball let is rest for 30 minutes.
Roll thin cut into desired shapes and bake in a 350-degree oven until crispy.
Assembly
Ladle the chowder in a bowl top with rockfish. Place clams on each side of the fish. Serve immediately accompanied by Chef Campbell’s spicy Crab Cracker and enjoy.
