Great chowder, especially clam chowder, is just this side of heaven in a bowl. East Coast chowders range from milky white New England-style to tomato-based New York-style, and the briny clear broth that’s the hallmark of Rhode Island-style.
Pros and amateurs alike hone their recipes for months, even years, before entering this competition. And why not? The winner takes home bragging rights for years to come. It’s not uncommon to see “Winner of the Block Island Chowda Fest on various island restaurant menus.
Whether the weather calls for sun, clouds or rain, every day on Block Island is a great chowder day.