In Beach Haven’s Bay Village, diners at Bistro 14 can choose award-winning Manhattan clam chowder – and savor the stunning bayview setting that overlooks Chowderfest.

The Chowder Cook-Off Classic is one of the busiest days of the year for the restaurant. The atmosphere is steeped in excitement with the festival below and customers filling the second-floor dining room and deck above.

Bistro 14’s chowder has high standing, and the recipe doesn’t change. Chef Richard Vaughan’s Breton Clam Chowder, expertly flavored with herbs, has upheld a consistent winning presence in the contest. In the past five years, the recipe has captured Grand Prize Manhattan, two first-runner-up awards, and two second-runner-up trophies based on the votes of about 12,000 tasters annually at the festival.

“Hopefully we’ll bring home the gold this year!” Vaughan added, taking a cue from this Olympic summer.

Chowderfest is Bistro 14’s “swan song” every year – the event coincides with the final day of the restaurant’s season.

“We enjoy Chowderfest; it’s a fun day and a nice way to end up our season and put a ribbon on it,” said Vaughan, who owns Bistro 14 with his wife, Karen.