“Lobsterman," also known as Emlen Drayton, serves samples of chowder at last year’s Schweppes Great Chowder Cook-Off at the Newport Yachting Center. This year’s will be held Saturday.

At 27 years old, The Newport Yachting Center’s International Schweppes Great Chowder Cook-Off stakes its claim as the longest running chowder championship in the world. They will once again be handing out free ginger ale for this year’s event on Saturday from 11 a.m. to 6 p.m. All-you-can-eat chowder, 3,000 gallons worth, from chefs representing restaurants and institutional dining facilities keeps them coming back year in and year out.

Chefs compete for the coveted title of “Best Clam,” “Best Seafood,” and “Best Creative” chowder and $10,000 in prizes by serving samples of their creations to the chowder-loving judges.

A “Clam Shack” Competition with restaurants vying for the most delicious clam cakes in New England will feature Blount Clam Shack of Warren, Harmon’s Clam Cakes of Kennebunkport, Maine, Lisa’s Cucina of Cranston and Oak Hill Tavern of North Kingstown with chef Brian Casey.

The Blue Mermaid of San Francisco and Boat House of Tiverton will have a showdown in the Creative category. Both have won twice in the past and a third win ensures induction into the Great Chowder Cook-Off Hall of Fame.

Three stages of musical entertainment, featuring Steel Appeal, Buddy’s Beach House, 29 Pine, The Ravers, 3 Legged Dog and The Ignitors, will perform. A marketplace with a variety of crafts and specialty items available for purchase and a silent auction and other activities to raise money for local nonprofits are planned.

Sea Watch International will serve free samples of their clam dishes and Barefoot Wines will host a “Barefoot Beach” where attendees can sample different wine varietals.

Tents will feature multiple “Make and Take” areas for children to decorate clay figures and enjoy other fun summer-themed crafts. There will also be a variety of family-friendly entertainment on the Kidz ’n Family Main Stage.

Chefs will serve samples of their creations competing for titles of Best Clam, Best Seafood and Best Creative chowders.

Competitors in the Clam category are Castle Hill Inn & Resort with chef Jonathan Cambra, Lisa’s Cucina of Cranston, Stella Blues of Warren with chef Brian Aspesi, The Pier with chef Howard Snitzer, the Windward Restaurant at The Hyatt with chef Marty Quinn, Montauk Yacht Club of Montauk, N.Y., Nantucket Chowder Co. of Nantucket and The Skipper Restaurant & Chowder House of South Yarmouth, Mass.

In the Seafood category, competing are Fathoms Restaurant at the Newport Marriott with chef Eric Steinhauer, The Smokehouse Café with chef Chris Ferris and The Mooring Seafood Kitchen and Bar with chef Brian Mansfield and Bes’ Dam Soup of Melville, N.Y., and Bobette’s Takeout Bistro of Milford, Conn.

For the Creative category, local participants are Blount Clam Shack, The Boat House with chef James Campagna, 22 Bowen’s Wine Bar & Grille with chef Charles Gumkowski and Waterman Grille with chef Michael Conetta.

The ticket price is $20. Children under 12 are admitted free with a paying adult. Tickets are available through the Newport Yachting Center Box Office at (401) 846-1600 or at www.newportfestivals.com.

THE BOATHOUSE’S SHRIMP, CHOURICO AND CORN CHOWDER (Winner in 2006 & 2007 Creative Category)1

THE BOATHOUSE’S SHRIMP, CHOURICO AND CORN CHOWDER (Winner in 2006 & 2007 Creative Category)

1 pound butter, unsalted

1 pound flour

1/2 head celery, diced

3 onions, diced

2 pounds corn kernels

1 quart clam juice

1 quart chicken broth

1 pound chourico, ground

2 pounds baby Maine shrimp

3 tablespoons garlic, chopped

1 tablespoon crushed red pepper

2 bay leaves

2 ounces parsley, chopped

Salt and white pepper to taste

2 quarts light cream

In medium stock pot over low heat melt butter and render chourico. Add onions, celery and garlic and cook until soft. Season with salt, pepper and crushed red pepper.

Dust vegetables and chourico mixture with flour to make a roux. Cook roux for 8 to 12 minutes over medium-low heat.

Add clam juice, chicken broth and bay leaves and bring to simmer for 10 minutes.

Remove bay leaves. Finish with corn, shrimp, parsley and light cream. Let simmer and serve.

gciampa@projo.com