Learn to make chef Dean Neff's Wild Clams Ceviche and where he likes to eat in Wilmington

Seafood restaurants are common in the Wilmington area, but Seabird chef Dean Neff’s hyperlocal focus has now helped him become the first local chef to land on the list of Outstanding Chef semifinalists from the James Beard Foundation.

Next, five nominees from each category will be announced on April 3. They won’t know if they’ve ultimately won until the James Beard Restaurant and Chef Awards Ceremony takes place on June 10 at the Lyric Opera of Chicago.

“It is a huge honor, no matter what happens,” Neff said. “Now, we’re just putting every ounce of everything we’ve been doing and pushing though to April. But this time, it’s hard not to think ‘How cool would that be to go to Chicago?’”

Here's your chance to learn more about this chef, how to make one of his recipes and where he likes to eat in Wilmington.

In the spotlight: With another James Beard nod, this Wilmington chef champions local seafood

Getting to know Dean Neff

Age: 46

Hometown: Born in Columbus, Ohio, and moved to Savannah, Georgia, when he was 5.

Family: Youngest of four children. Now married to Lydia Clopton, and has two sons.

Education: Culinary school at The Art Institute of Atlanta

Previous restaurants: Pricci in Atlanta; Five & Ten in Athens, Georgia; Rhubarb in Asheville; PinPoint Restaurant in Wilmington

Make it yourself: Wild Clams Ceviche

At the restaurant, chef Dean Neff serves the clams with Anson Mills popcorn, which is buttered and then dusted with kombu and sea lettuce.

Ceviche base

1/4 cup finely minced red cabbage leaves1 finely minced shallot1/2 cup lime juice1 tablespoon your favorite hot sauce2 teaspoons fish sauce2 teaspoons tamari or soy sauce3 tablespoons cane syrup1/8 teaspoon chili flake

12-18 wild live clams purged in cold salt water, if needed

Fresh cilantro

Mix all ingredients for the ceviche base a day in advance and set aside. Stir well just before serving.

Carefully shuck the clams, making sure to keep any shell debris away. Remove the clam from the adductor muscle completely. Serve the clams on crushed ice and top with a spoon of the ceviche base.

Finish fresh chopped cilantro just before serving.

The Neff Guide to Family-Friendly Dining in Wilmington

When it comes to where chef Dean Neff and his family eat out when they have a chance, what they're looking for has changed over the years.

"I, of course, love going to manna and Catch," Neff said. But now that he and his wife, Lydia Clopton, have two young children. "Our nights out have changed."

Here are some of his, and his family's, favorites in Wilmington.

On Thyme Restaurant: Neff said he loves what Corey and Phallin Scott are doing at their restaurant at 918 Castle St. in Wilmington that serves up seafood, burgers and more, comfort-food style.

Benny's Big Time Pizzeria: Chef Vivian Howard and then husband Ben Knight opened this pasta-and-pizza restaurant at 206 Greenfield St. in Wilmington in 2017.

Sealevel City Vegan Diner: This casual dinner that serves plant-based nachos, sandwiches and more at 1015 S. Kerr Ave. in Wilmington isn't just for vegans.

Boombalatti's: There are three locations in Wilmington and Hampstead to get house-made ice cream in traditional and seasonal flavors.

Pho Basil Vietnamese Cuisine: Neff isn't the only local chef who swears by the pho and other traditional dishes at this spot at 812 College Road in Wilmington.

Double Happiness: Another go-to for the family when it comes to Asian food is this restaurant, which has two locations on Wrightsville Avenue and in Ogden.

This article originally appeared on Wilmington StarNews: Seabird chef Dean Neff shares recipe for wild clams ceviche