As soon as I started mentioning to people that I was heading to Seattle, they all immediately asked the same thing, “Are you going to catch a fish at Pikes?” Uh, it’s on the bucket list, so I certainly hope so. But, after that, all the questions were related to eating the fresh seafood. Mostly, in the form of clam chowder.

By the second day in town, my only dining experience had consisted of eating duck gizzards and beef tongue. It was about time to dig into this world renowned chowder everyone speaks of.

The award winning Pike Place Chowder is only a half minute walk from the market. You’ll wish it was even closer.

photo courtesy of  Angie安姬

I was nervous about my pending chowder experience for a couple of reasons.

#1 – I make a mean clam chowder. Please excuse the vanity.

We serve a Tuscan Clam Chowder with Pancetta at my restaurant every winter. It’s a sold out show.

#2 – I am just 40 minutes from the famous San Francisco Fishermans Wharf. Chowder in a sourdough bowl is their specialty. They kind of know what they are doing.

Impressing me was going to be challenging. I was going to be one tough nut to crack or shell to break or fish to scale. Whatever.

We walked into this tiny, 5ish table shop and had a selection of eight chowders to choose from.

I opted for the Traditional New England Clam, since it was the closest to my recipe. Peter ordered the Smoked Salmon.

They were served steaming hot right at the counter, to order, and came with a large hunk of moist bread. Perfect for dipping. Of course, you can grab a bag of typical oyster crackers if you so choose.

Though the Salmon Chowder was good, the Traditional New England Clam gave my own a run for its money.

My pride will keep me from saying that this chowder was better than mine, but it was so tasty that I had to practically sprint to purchase another cup just before heading to the airport.

Have you been to Pike Place Chowder? Where was the best clam chowder you ever had?