Hungarian
white wine was the secret ingredient for these "Clam Dammes"
from Prudential Sussex. From left: Jan Kiss, Sharon Warner and
Ann Henning.
|
Alana
Banks (left) and Amitis Khorsandi were part of the "Happy
Hawaiian Pirates" boat team.
|
Canada
Day parade co-chairs Ron Menzies (left) and Glennys Pedersen
used liquid smoke to add zest to their chowder.
|
A
little flotsam and jetsam always adds flavour according to these
kidders from the Port of Vancouver. From left: David Bergman,
Rishima Bahadoorsingh and Justin McLash.
|
"Clamen
Miranda" (aka the News's own assistant editor Martin Millerchip)
and his "Saucy Shells" were ripe for the challenge.
|
Little
Tyler Sleeman-Page (centre) and grampa Graham Page got a chance
to meet the Root Bear (aka Ryan Vertegaal).
|
Aurora
Ratcliffe and chef/judge Rob Wheaton, both from the Beach House
at Dundarave Pier, preferred a chowder that was both thick and
chunky.
|
The
UBC English Language Institute gals said "passion, potatoes
and pork fat" was all part of the mix. From left: Maki
Natori, Yuki Murakami, Donna Yamazaki and Sylvie Tran.
|
A
little "international spice" helped out the Sailor
Hagar gang, namely (from left) John Moorehouse, Charlie Massham,
Amy Fowler and Ed Nolle.
|
Dale
Ferris, of Dale Ferris Catering, said "tarragon and love"
was part of her magic potion.
|