Pounding the sports beat with a whack-a-mole hammer, not to be confused with a guacamole squisher ...
•Richard Sherman, if you want to earn the love of the 49ers’ fans, promise them that when the 49ers beat the Seahawks in Seattle, you’ll set up a table at midfield, tie on a bib and scarf down a steaming bowl of Pike Place Chowder. I recommend the smoked salmon chowder, because in Seattle, they really know how to smoke stuff. READ MORE >
Read MoreLike 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 MoreJoin New York Times bestselling author Susan Wiggs in her hometown, Bainbridge Island, WA and downtown Seattle for three days of family, friends and fiction Eat . Drink . Play . Exhale
Interested in taking a signature guided food tour of Pike Place Market? This is a private 2 hour tour with 16+ bites including daily dozen donuts, Pike Place Chowder, Chukar Cherries, Beecher’s Handmade Cheese, Russian pastries, Iron Chef winner Tom Douglas’ crab cakes, Jonboy Caramels, Filipino eats. See fish fly, cheese being made, and the “original” Starbucks store. Skip the lines and experience all of what Pike Place Market has to offer! READ MORE >
Read MoreServed on most lunch and dinner menus in First Class onboard select short-haul flights from Seattle-Tacoma International Airport, Pike Place Chowder has been a favorite amongst Delta customers since it was introduced inflight in July 2016.
Read MoreClam chowder is traditionally associated with the East Coast — so much so that the two most prominent styles of the hearty soup reflect the relation in their names: New England and Manhattan. But one establishment in Seattle called Pike Place Chowder — located in the beloved Pike Place Market — began entering chowder cook-offs in the 1990s on the both coasts, and absolutely destroyed the competition with their secret recipe. Now, they're serving up steaming bowls of multiple chowder varieties to lines of locals and tourists each day.
Join Lucas Peterson, host of Dining on a Dime, as he samples this venerable East Coast dish that has been thoroughly co-opted by the Pacific Northwest. Peterson samples the New England version, thickened with milk or cream, as well as the Manhattan version, which is red because of the addition of tomatoes.
Read MorePike Place Chowder of Seattle once again proved the best comes from the west. This year's competition was the stiffest yet but the gang from Seattle successfully defended their 2015 title.
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