Annual Chowder Debate Attracts Thousands

Salt Life Food Shack staff served up hot and spicy chowder on Nov. 2 during the 2014 30th Annual Great Chowder Debate at the Conch House Marina. Photo by Renee Unsworth

Salt Life Food Shack staff served up hot and spicy chowder on Nov. 2 during the 2014 30th Annual Great Chowder Debate at the Conch House Marina. Photo by Renee Unsworth

 

Thousands are expected to converge on the Conch House Marina Resort Nov. 1 for the 31st annual Great Chowder Debate. The event, staged in cooperation with the St. Augustine Shrine Club, benefits Shriners Children’s Hospital. Last year’s event raised more than $38,000. Attendance estimates ranged from 3,500 to 5,000.

The fun continues from noon to 4 p.m. Nov. 1 at the Conch House, 57 Comares Ave., Davis Shores. Admission is $5 and includes 10 tickets for tasting. Tastings are 50 cents each. Some 30 to 40 restaurants are expected to participate in four categories – New England Clam, Seafood Chowder, Minorcan Conch, Minorcan Clam. Patrons vote for the People’s Choice recipient.

Entertainment is part of the afternoon’s celebration, and patrons have an opportunity to purchase beverages and souvenirs.

2014 WINNERS

NEW ENGLAND CLAM: First – A1A Ale Works; second – Harry’s Seafood Bar & Grill; third – 95 Cordova.

SEAFOOD CHOWDER: First – A1A Ale Works; second – Pizzalley’s; third – Sunset Grille.

MINORCAN CONCH: First – Purple Olive; second – South Beach Grill; third – The Conch House.

MINORCAN CLAM: First – Purple Olive; second – O’Steen’s Restaurant; third – Redfrog & McToad’s.

PEOPLE’S CHOICE: First – The Conch House; second – Little Margie’s FA Cafe; third – Sunset Grille.

NEW ENGLAND CLAM CHOWDER

Recipe From The Conch House Marina Resort

Winner of 2014 People’s Choice Award

3 lbs. of canned chopped clams.

1 qt. Half and Half

1 qt. Heavy Cream

1/2 lb. of Bacon, diced

1 large yellow onion, diced fine

2 stalks of celery, diced fine

2 medium carrots

1 oz. dill

1 bay leaf

2 lbs. of Idaho Potatoes, diced

Salt and pepper to taste

2 oz of Roux (Roux is made by cooking together equal parts flour and butter)

Dice and boil potatoes until soft, set aside.

Dice and render bacon in medium-sized pot.

When bacon is almost complexly cooked, add onion, celery, carrots, salt, pepper and bay leaves.

Cook until soft, stirring occasionally.

Add clams, heavy cream, Half & Half, dill, steamed, potatoes.

Cook to a boil.  Add roux and stir.

Cook until Chowder reaches proper consistency

 

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