Johnson & Wales Media Center

Providence Campus Students Win at
First Annual Creative Clam Challenge

PROVIDENCE, R.I. — Feb. 24, 2008 — Two Providence Campus culinary arts majors got their clams on for the First Annual Creative Clam Challenge sponsored by Johnson & Wales University and Sea Watch International.

William Long, a senior from Red Bank, S.C. was named the winner for his recipe, Southern Classic Clam & Grits which came with a $2,500 prize. Sue Miller, a junior from Weymouth, Mass. was named runner-up for her Creamy Clam Croquettes recipe and earned a $1,000 prize.

clam contest

Culinary Arts student
William Long stirs up his
winning Southern Classic
Clam & Grits recipes at
the First Annual Creative
Clam Challenge.

The cook off was held as part of The International Boston Seafood Show on Feb. 24, before a packed Boston Convention Center. Attendees had an opportunity to sample both dishes and cast their vote for the best tasting clam dish.

"We had an overwhelming response to The Creative Clam Challenge with more than 300 attendees voting in a two-hour time frame. The students did an outstanding job and performed like seasoned pros. The creativity and innovation that these two students put into these recipes were really remarkable and delicious," stated Guy Simmons, vice president of Marketing & Product Development for Sea Watch International.

"I wanted to incorporate as much southern flavor as possible without it being too overwhelming. The flavors all had to be simple and most importantly, had to make sense. It was awesome to see how many people enjoyed my cooking," said Long.

Clam & Grits – By William E. Long
Ingredients:
1 cup whole milk
2 cups Sea Watch Clam Juice
1 cup Half and Half
8 tablespoons butter
1 and ½ cups Stone Ground Grits
1 cup of corn kernels
2 cups of Sea Watch IQF Chopped Sea Clams
1 cup bacon, ¼" diced
¾ cup scallions, sliced on a bias
Salt and pepper to taste

Method of Preparation:
1. Place milk, clam juice, Half and Half and butter into stock pot and bring to a simmer.
2. Whisk in grits.
3. Let grits simmer for 1 and ½ to 2 hours, stirring every 10 to 15 minutes.
4. Fold in corn kernels and chopped clams
5. Render bacon until crispy, add red peppers and cook until soften.
6. Fold in bacon and peppers to grits.
7.Place 1 and ½ cups of grits in large dinner bowl and garnish with scallions.

"The spirit of The Creative Clam Challenge embodies the creativity and resourcefulness of the students at Johnson & Wales. We couldn’t be any happier to have them as a sponsor and can’t wait to see what the students come up with for next year. William's recipe of Clams and Grits truly showed the versatility of clams." added Simmons.

About Sea Watch International
Sea Watch International is located in Easton, Maryland and is recognized as the largest harvester and processor of clam products in the world. Sea Watch International clams are harvested in United States fishing waters under U.S. Federal regulations. Over the past 28 years, Sea Watch International has taken its place as the leader in offshore clamming. Sea Watch International operates 26 of the most powerful and technologically advanced vessels to harvest the largest offshore clam allocation in the industry which are processed in our 4 state-of-the art processing plants operating under approved FDA and HACCP plans. Our processing plants are located in Maryland, Delaware, Virginia and Massachusetts. Sea Watch International offers an extensive line of frozen and canned clam products which include; clam chowder, clam strips, clam nuggets, clam sauces, chopped clams, clam juice and clam concentrates. Sea Watch International also offers value added seafood products such as crab cakes, calamari and shrimp which are available for co-pack. Sea Watch International’s family of brands consist of; Sea Watch, Old Salt, Mid Atlantic Foods, Eastern Shore Foods, American Original, Mr. Frosty, Sailors Choice, Captain Fred, Captain Hank, Captain Catch, Captain Choice, Surf Pride, Blue Surf and Tuckers Cove. For more information regarding Sea Watch International, contact Guy Simmons at 410-822-7500.

Johnson & Wales University, founded in 1914, is a nonprofit, private institution. A recognized leader in career education, we offer accredited degrees in business, hospitality, culinary arts, technology and education. With a diverse student body of more than 16,000 graduate and undergraduate students, representing all 50 states and 89 countries, JWU prepares students for personal and professional success by integrating rigorous academics and professional skills, community leadership opportunities and our unique career education model. The university is committed to urban revitalization and thoughtful historic renovation. Through active civic participation and by offering unique learning opportunities, JWU improves the quality of life in its campus communities in Providence, R.I., North Miami, Fla., Denver, Colo., and Charlotte, N.C. For more information visit www.jwu.edu.