“I tried all of them, but I love this one,” Armata said. Shells won this year’s Golden Ladle award for best taste, booth display, presentation and chef’s knowledge; it won first place last year, too. The secret to the great chowder?
“We use more clams anyone else,” said Adam Flick, Shells’ kitchen manager, center. “It’s clam chowder, but for some reason people are afraid to use a lot of clams. We also make it fresh daily.”
The annual event is a fundraiser for the Gulf Beaches Historical Museum.