Crowther’s chowder scores at Great Cook-Off

By Bruce Burdett
Posted 6/24/17

LITTLE COMPTON — They lacked the big crew and eye-catching promotional materials of some of the competition, but Crowther’s Restaurant had one important thing going for it when it ventured across …

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Crowther’s chowder scores at Great Cook-Off

Posted

LITTLE COMPTON — They lacked the big crew and eye-catching promotional materials of some of the competition, but Crowther’s Restaurant had one important thing going for it when it ventured across the Sakonnet to compete in the 34th annual Great Chowder Cook-Off on June 14.

“Good, simple, traditional New England clam chowder,” said Kane Lewis who owns the Little Compton restaurant with his father Kenny Lewis. “People really seemed to like it.”

They liked the chowder enough to vote it to a third place prized in the coveted Best Clam Chowder category.

“We are thrilled,” Mr. Lewis said. “It was great fun and we can’t wait to go back next year.”

Diners at Crowther’s are probably familiar with the entry since “it’s the same chowder we serve at the restaurant,” only cooked this time in batches totaling 90 gallons.

Comments suggested that people appreciated the “ample ingredients,” especially clams, the flavor and thickness served up by chef (and cousin) Derrick Lewis and crew including Meghan Lewis, Erica Cabral and Conor Wassaman.

“We use lots of clams and vegetables so it’s nice and thick,” he said. The ingredient list, he added, is pretty simple — clams, potatoes, celery, black and red pepper, cream, a little bacon …”

The recognition is all the more sweet because, “we almost backed out.”

As the big day drew near, Mr. Lewis said it seemed that they didn’t have enough people to prepare and promote their chowder, especially since some of the competition bring 15-20 staff, banners, promotional gear, tee-shirts …

“We thought we were going to get lost in the show … (but) I’m glad we saw it through.”

Crowther’s had no banner, but “we brought a wooden sign that hangs in the restaurant — it worked fine.”

Adding to the experience was “beautiful weather, good crowds and the Fort Adams location” which Mr. Lewis said seems ideal.

For their efforts, Crowther’s received a medal and framed citation which will be displayed with pride back in Little Compton.

The winners are:

The 2017 Best Clam Chowder

1st Place – Open Season Catering, Warwick

2nd Place – The Woods Tavern, West Greenwich

3rd Place – Crowther’s Restaurant, Little Compton

The 2017 Best Seafood Chowder

1st Place – Nancy’s Barn, Ballyliffin, Ireland

2nd Place – Bristol-Plymouth Regional Technical School - Culinary Program, Taunton, Mass.

3rd Place – The Chapel Grille, Cranston

The 2017 Best Red Chowder

1st Place – Bristol-Plymouth Regional Technical School - Culinary Program, Taunton, Mass.

2nd Place –The Mooring Seafood Kitchen & Bar, Newport

3rd Place – Greenwich Bay Oyster Bar, East Greenwich

Most Spirited Team Winner – The Chapel Grille, Cranston

Best Decorated Booth Winner – The Chapel Grille, Cranston

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