TUMS nation was up bright and early this morning taste-testing a New England favorite Clam Chowder. Debbie and Wayne Wentworth of Pepperelle, Mass. have been coming to the speedway since the first Sprint Cup race in 1993, now have the proud title of the “Chowdah” kings of New Hampshire Motor Speedway. 

Their chowder was voted the best homemade clam chowder, at “The Magic Mile” during the live cook off judged by NASCAR driver Michael Waltrip, former driver and current SPEED analyst Jimmy Spencer, Chef Sam Carlsen of Levy Restaurants, SPEED Racing Chef Nicky Morse, and David Reutimann driver of the No. 00 TUMS Toyota was on hand serving the chowder. 

The five finalists worked in the early hours of the morning cooking up the chowder for their shot at becoming the official Chowder of New Hampshire Motor Speedway in 2011. 

Michael Waltrip is well aware the time and effort it takes to make a meal.

“Food just doesn’t happen,” he said.  “It has to be prepared.”

The Wentworth’s recipe will be named the Official Clam Chowder of New Hampshire Motor Speedway in 2011, which will be served in select eateries and premium menus throughout the track.  The Wentworths also won two club tickets for the SYLVANIA 300, a $750 Visa gift card, an official New Hampshire Motor Speedway/Levy Restaurants chef coat, a behind-the-scenes tour of the pit area, their entry featured at TUMS.com, NHMS.com and MWR.com, a year's supply of TUMS, a TUMS hat and t-shirt, an autographed and framed photo with celebrity judges, and a TUMS helmet autographed by Michael Waltrip and David Reutimann.

“We are absolutely so excited to have our recipe featured in all of the concession stands,” said Debbie Wentworth. 

“I really didn’t think that it was going to happen,” said Wayne Wentworth. “We have been to all of the NASCAR Sprint Cup races since 1993.”   

Make sure to stop by NHMS concession stands and try the Wentworth’s winning recipe in 2011.