Fat Face Fenner’s owner Gary Vincent grew up as the youngest of four kids in an Irish Catholic family in Fall River, about 40 miles South of Boston.
“Being Catholic meant we didn’t eat meat on Friday,” explained Gary’s mom Barbara, who with her husband Lionel and Gary’s son Nathan, served 16 gallons of the family recipe at Sunday’s event.
“Since it’s cold in Fall River and I had a big family, I made a lot of clam chowder. I called Gary my little greaser because he’d stand on a stool and grease the pans,” she said.
Gary’s mom’s Boston clam chowder has been one of the most popular items on his menu since he opened the restaurant 20 years ago.
“We make chowder thinner in Boston than you do in California. Yours is like wall paper paste. Instead of thickening it with cornstarch, we use more potatoes, along with bacon, onions, cream and butter. Gary has added his own seasoning and uses lots of bacon,” mom said.
Over a dozen teams competed in the cook-off, which benefited The Cancer Support Community (formerly South Bay Wellness). The event was hosted by Quality Seafood and sponsored by the King Harbor Association and the Redondo Pier Association.
Quality Seafood and Alpine Village tied for first in the professional division and Roy Miyarshiro of Santa Cruz won the individual division. Alpine Village also won the Most Spirited award.
For more about The Cancer Support Community (formerly Wellness South Bay) visit WellnessAndCancer.org. Chowder Cook-off photo gallery.
