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Williston Chowder Challenge

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Cooking up a great pot of clam chowder can be a challenge, but some people are getting ready to try -- for a cause. The Williston Chowder Challenge is coming up. Proceeds benefit the Williston Community Food Shelf and the Williston Police Officers' Association.  

Organizer, Travis Trybulski and Chef Court Webster from the On Tap Bar and Grill, spoke with Kristin Carlson.


OnTap Bar & Grill New England Clam Chowder

*Makes 6 quarts of chowder

4.5lbs of drained chopped Chowder Clams

1lbs of butter

2qt Fish Stock or water as needed

8oz Diced Bacon

3 medium-sized Onions diced

8oz fine diced Celery

16oz Flour

12oz small-diced Potatoes

2qt Heavy Cream, scalded

2oz of Parsley

Kosher Salt as needed

Ground Black Pepper as needed



  1. Drain the clams. If you are using fresh clams, chop them, being sure to save all the juice
  2. In a heavy sauce pot or stock pot render the bacon over medium heat
  3. Add the onions, celery and potatoes; cook slowly until they are soft but do not brown
  4. Add the flour and stir to make a roux. Cook the roux slowly for 3-4 minute, but do not let it brown
  5. Using a wire whisk, slowly stir the clam liquid and water into the roux.  Bring to a boil, stirring constantly to make sure the liquid is smooth
  6. Stir in clams and hot cream. Heat gently but do not boil
  7. Season to taste with salt, parsley and black pepper
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