Soups, chowders goin’ bold

By

Melissa Wood, SeaFood Business assistant editor

Published on
July 25, 2012

After winning for three straight years, chef Eric Jungklaus wasn’t allowed to compete in the Great Chowder Cookoff this June. But although his popular Tony’s World Famous Chowder has been retired to the Newport, R.I., contest’s hall of fame, it will soon be available to an even wider audience when it is introduced as a new brand for foodservice and eventually retail.

Jungklaus, chef at the 54-seat Tony’s Seafood Restaurant in Cedar Key, Fla., had the idea to develop a chowder recipe after living in the Boston area seven years ago. 

“I tried a lot of chowders all around New England and one of the things I noticed was that a lot of them didn’t have much flavor,” he says.

In becoming a brand, Tony’s World Famous Chowder has come full circle. Jungklaus came up with a speed-scratch recipe using Sea Watch International’s clam chowder as a base with fresh ingredients. Officially a secret, additions include spices, garlic, butter, bacon and “a pepper element that most people just fall in love with,” he says. “It has a flavor profile unlike any other chowder that you’ve ever tried.”

Click here to read the feature in its entirety from the July issue of SeaFood Business >

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