Like Duke’s, Seattle standby Pike Place Chowder uses East Coast clams in their signature chowder. “We don’t put a strong focus on using regional ingredients because it would really restrict what we serve,” said Marketing Director Charlotte Cook. Instead, they focus on just making their clam chowder the best it can be. Though they have 8 varieties of chowder on their menu, Cook said that roughly 90% of their business comes from the classic: New England Clam Chowder.
Pike Place Chowder does, however, offer a few soups that use flavors and seafood from the Pacific Northwest. The two most notable are Smoked Salmon Chowder, which uses local salmon and Oregon bay shrimp, and the Crab and Oyster. (Pike Place founder calls the former “lox and bagels without the bagel,” which I am absolutely on board with.) READ MORE >Read More