A Clammy, Creamy Cookoff

Chefs are cooking chowder, and you can taste.

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There's no need to jump into the New England vs. Manhattan chowder fray.

There are many ways to make a good chowder, to build on the classic combo of clams and milk and potatoes, or tomatoes, or ingredients we're not even imagining. And we're guessing several creative takes will be on full dazzling display at the Quality Seafood 2nd Annual Clam Chowder Cookoff.

The Cookoff is happening on Saturday, March 27 at the Redondo Beach Pier, an ideal seafood-sampling location. Pros and not-pros will be stirring the pots.

And where does your getting to eat chowder come in? At 1 p.m., for $7, you can get five tastes, and then have a say as to which should win.

Get details, creamy connoisseurs.

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