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Origins in a Market Kettle: Pike Place Chowder and its Award-Winning New England Clam Chowder
Imagine the bustling heart of Seattle’s Pike Place Market, a sensory feast of sights, sounds, and smells, and a line snaking out the door of a small shop. The story of Pike Place Chowder unfolds as a testament to the power of a single, perfectly executed dish: their New England Clam Chowder. From humble beginnings, Pike Place Chowder has become a Seattle institution.
Pike Place Chowder isn’t just a restaurant; it’s a destination for chowder lovers from around the world. Founded in 2003, it quickly gained a loyal following for its commitment to using high-quality ingredients and a dedication to crafting the perfect bowl of New England Clam Chowder. Their success is evident in the numerous awards and accolades they’ve received, solidifying their place as a Seattle culinary icon. The ambiance is casual and bustling, reflecting the energy of the market itself. The focus is squarely on the chowder, with a menu offering a variety of flavors, but the New England Clam Chowder remains the undisputed star.
During my visit to Pike Place Chowder, amidst the lively market atmosphere, I had the distinct pleasure of experiencing their award-winning New England Clam Chowder. This wasn’t just a soup; it was a creamy, comforting, and deeply satisfying experience. Rich and velvety smooth, brimming with tender clams and perfectly cooked potatoes, it was a testament to the power of simple ingredients treated with care. The balance of flavors was impeccable, a true masterpiece of chowder craftsmanship.
Savoring that New England Clam Chowder at Pike Place Chowder, I understood that this establishment is more than just a place to grab a quick lunch; it’s a place that embodies a passion for culinary excellence and a dedication to perfecting a single dish. It’s about using the freshest ingredients, mastering classic techniques, and creating a bowl of chowder that is both comforting and unforgettable.
If you’re looking for the best clam chowder in Seattle, a place where a dedication to quality and flavor has created a true culinary landmark, Pike Place Chowder is a destination that should be at the very top of your list. It’s a place to experience the pure, unadulterated pleasure of a perfectly crafted bowl of New England Clam Chowder.
A Celebration of Coastal Comfort: Crafting Your Own Creamy New England Clam Chowder
To capture the comforting and award-winning essence of Pike Place Chowder’s New England Clam Chowder in your own kitchen, begin with fresh clams and creamy broth, and a touch of Pacific Northwest inspiration. This culinary journey celebrates the simple yet satisfying combination of fresh clams and rich, flavorful broth, much like the beloved chowder from Pike Place Market.
Embarking on this Pike Place Chowder endeavor is a lesson in appreciating the comforting simplicity of a well-made clam chowder. Focus on building a flavorful base that complements the natural sweetness of the clams and achieving a comforting, creamy texture. Start by selecting fresh clams and gathering your potatoes, onions, and a touch of bacon for a foundational layer of flavor, the essential elements of this classic soup.
Consider incorporating elements that reflect Pike Place Chowder’s commitment to quality. Using fresh clam juice will significantly enhance the authentic clam flavor. Whole milk or a combination of milk and cream will provide the desired richness. Fresh thyme adds a subtle herbaceous note that elevates the simple flavors. The key is to let the quality of the fresh clams shine through in a creamy and comforting broth.
Pay close attention to dicing the vegetables evenly for consistent cooking. Sautéing the bacon and onions first creates a flavorful base for the Pike Place chowder. Cooking the potatoes until tender and creamy is crucial for the right texture. Adding the fresh clams towards the end of the simmering process ensures they remain tender and flavorful. The comforting aroma filling your kitchen will be a testament to the simple yet profound satisfaction of a classic clam chowder.
As you prepare this comforting soup, you’ll appreciate the ease and satisfaction of creating a true taste of the Pacific Northwest at home. It’s a celebration of fresh seafood, simple yet flavorful ingredients, and the pure pleasure of enjoying a warm and satisfying classic, inspired by the award-winning artistry of Pike Place Chowder.
Chef’s Notes: Cozy Clam Chowder
• Use thick-cut bacon for optimal texture – This creates extra mouthfeel and prevents excessive shrinkage.
• Make ahead for easy meal prep – Cook through Step 3, refrigerate the base, and reheat before adding dairy and clams for fresh flavor.
• Pair with comforting sides – Warm oyster crackers or a crusty baguette soak up every drop perfectly.
• Enhance flavor depth – Stir in fresh thyme or smoked paprika at the end for an aromatic, herbal twist.
• Prevent clams from turning rubbery – Heat gently without boiling to keep their texture tender and delicate.
• Experiment with broth alternatives – Use vegetable broth for a lighter version or swap chicken broth for a seafood stock to deepen the coastal flavors.
• Balance creaminess – Substitute half-and-half with coconut milk for a dairy-free twist while maintaining richness.
• Maximize leftovers – Store in an airtight container and reheat gently, adding a splash of broth if needed.
• Adjust seasoning to preference – Increase black pepper or add a pinch of cayenne for subtle heat.
• Garnish elegantly – A sprinkle of fresh parsley or crispy bacon bits adds contrast and texture.
Cozy Clam Chowder
Ready to dive into a bowl of ultimate comfort? This easy, creamy chowder brings together tender clams, smoky bacon, and silky milk in every spoonful. You’ll love how simple techniques unlock big, coastal flavors—perfect for chilly evenings or cozy weekend brunches. Whip up this chowder in under an hour and impress family or guests with a restaurant-style soup at home—no fancy skills required!
4
bowls15
minutes35
minutes400
kcal50
minutesKeep the screen of your device on
Ingredients
- Broth Liquids
1 cup low-sodium chicken broth
1 cup cold water
- Vegetables Aromatics
2 strips bacon, chopped about 2 oz
1 small yellow onion, finely diced 1 cup
2 medium russet potatoes, peeled and cubed 2 cups
- Dairy Fats
1 cup half-and-half
- Seasonings
¾ tsp sea salt
- Alternative Ingredients
Turkey bacon replaces bacon for lower fat
Coconut milk replaces half-and-half for dairy-free
Vegan butter replaces unsalted butter for vegan
Cauliflower florets replaces potatoes for low-carb
Smoked mussels replaces clams for different seafood taste
Leeks replace onion for milder flavor
Vegetable broth replaces chicken broth for vegetarian
Arrowroot powder use 1 tsp in water, replaces thickener if needed
Directions
- Browning Bacon – Preheat a nonstick pan over medium heat for 2 minutes. Add chopped bacon and cook, stirring occasionally, until it reaches a crisp, golden state, about 6 minutes. This step renders flavorful fat that builds the base—feel free to drain excess grease if you prefer a lighter chowder.
- Sweating Aromatics – Reduce heat to medium-low and stir in the diced onion. Sauté for 4–5 minutes until the onion turns translucent and emits a sweet aroma, stirring to avoid browning. This gentle cooking softens the onion’s bite and layers in flavor.
- Simmering Potatoes – Pour in broth and water, then add cubed potatoes, salt, and pepper. Increase heat to bring the mixture to a gentle boil (about 3 minutes), then lower to a simmer and cook uncovered for 12–15 minutes until the potatoes are fork-tender. The simmering liquid will thicken slightly around the starches.
- Enriching Blending – Stir in half-and-half and butter, allowing the butter to melt fully, about 2 minutes. Gently heat without boiling to keep the cream smooth—boiling can cause separation. Optional: for a silkier texture, blend ½ cup of the soup in a blender and return it to the pot.
- Finishing with Clams – Add drained clams and 2 tablespoons reserved clam liquid; warm through over low heat for 3–4 minutes. Avoid boiling to prevent rubbery clams—just a gentle heat-through is ideal. Taste and adjust seasoning before serving.
Equipment
- Chef Knife
- Cutting Board
- Nonstick pan
- Measuring Cup and Spoons
- silicone spatula set
- Colander
Notes
- • Use thick-cut bacon for extra mouthfeel and less waste—turkey bacon works too if you want lighter fare.
• To make ahead, cook through Step 3 and refrigerate base; reheat, then finish with dairy and clams just before serving.
• Serve with warmed oyster crackers or a crusty baguette to soak up every drop.
• Stir in fresh thyme or smoked paprika at the end for an herbal twist.
Nutrition Facts
- Calories: 400kcal
- Fat: 23g
- Saturated Fat: 14g
- Trans Fat: 0g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 7g
- Cholesterol: 60mg
- Sodium: 900mg
- Potassium: 700mg
- Carbohydrates: 24g
- Fiber: 2g
- Sugar: 4g
- Protein: 24g
- Vitamin A: 500IU
- Vitamin C: 5mg
- Calcium: 120mg
- Iron: 2mg
FAQs: Cozy Clam Chowder
Can I make this chowder without bacon?
Yes! Try smoked mussels or a pinch of paprika for a similar depth of flavor.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to three days. Reheat gently on the stove.
Can I freeze clam chowder?
It’s best not to freeze due to dairy content; freezing may alter texture and consistency.
Can I substitute clams with another seafood?
Absolutely! Try shrimp, crab, or even firm white fish chunks.
What’s the best potato variety for chowder?
Russet potatoes break down slightly for creaminess, while Yukon Golds hold their shape better.
Can I make this dairy-free?
Yes! Substitute half-and-half with coconut milk and use vegan butter.
What can I add for extra flavor depth?
Try smoked paprika, fresh dill, or a splash of dry white wine.
Can I prepare the base ahead of time?
Yes! Make up to Step 3, refrigerate, then finish with dairy and clams before serving.
What’s a good pairing for this chowder?
A crisp green salad, garlic bread, or grilled seafood complements the flavors beautifully.
How can I make it spicier?
Add a dash of cayenne or increase black pepper for extra kick.
More Clam Chowder Recipes
Classic Creamy Clam Chowder
Cooks in 45 minutesDifficulty: EasyGet ready to dive into a luxuriously velvety clam chowder that’s a breeze to make at home! Channel the playful energy of top chefs as you crisp bacon, build a buttery roux, and bathe briny clams and tender potatoes in a cloud of creamy broth. This one-pot wonder delivers restaurant-quality flavor in just 45 minutes—perfect for busy weeknights, cozy gatherings, or whenever you crave a warm, soul-satisfying bowl. Let’s bring that seaside magic right to your table!
