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Origins on the Pier: The Crab Pot Seafood Restaurant and its Comforting Clam Chowder
Imagine a lively and boisterous waterfront restaurant in Seattle, where the air is filled with the briny scent of the sea and the sound of mallets cracking open fresh shellfish. The story of The Crab Pot unfolds as a beloved Seattle institution, famous for its interactive seafood boils and its hearty, comforting clam chowder.
The Crab Pot isn’t just a restaurant; it’s a quintessential Seattle seafood experience. With its prime location on Pier 57, offering stunning views of Elliott Bay, The Crab Pot has become a must-visit for locals and tourists alike. The ambiance is casual and festive, with communal tables often covered in butcher paper, ready for the main event – the “Seafeasts.” These massive boils of shellfish, corn, and potatoes are dumped directly onto the table, encouraging a hands-on, communal dining experience. Amidst this lively atmosphere, their creamy and comforting clam chowder stands as a beloved classic.
During my visit to The Crab Pot, amidst the excitement of the Seafeast experience, I also had the distinct pleasure of trying their Clam Chowder. This wasn’t just a soup; it was a warm and comforting taste of the Pacific Northwest. Creamy and rich, filled with tender clams, potatoes, and often a hint of smoky bacon, it was the perfect starter to the seafood extravaganza. It was a classic New England-style chowder, done right.
Savoring that Clam Chowder at The Crab Pot, I understood that this establishment is more than just a place for a messy and fun seafood boil; it’s a place that also honors the classic seafood dishes of the region. It’s about embracing the bounty of the Pacific Northwest, enjoying a lively and communal dining experience, and savoring comforting classics.
If you’re looking for a fun and interactive seafood experience in Seattle, a place to crack open shellfish with a mallet while also enjoying comforting classics like clam chowder, The Crab Pot is a destination that should be high on your list. It’s a place to embrace the bounty of the sea in a lively and memorable way.
A Celebration of Coastal Comfort: Crafting Your Own Creamy Clam Chowder
To capture the comforting and hearty essence of The Crab Pot’s delightful 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 pleasure of a rich, flavorful soup brimming with tender clams, much like the welcoming and hearty ethos of The Crab Pot.
Embarking on this endeavor is a lesson in appreciating the simple yet satisfying combination of fresh clams, creamy broth, and tender potatoes. Focus on building a flavorful base that highlights the natural sweetness of the clams and achieving a comforting, creamy texture. Start by selecting fresh clams and gathering your potatoes, onions, and other chowder essentials, the foundation of this comforting soup.
Consider incorporating elements that reflect The Crab Pot’s focus on fresh, quality seafood. Using fresh clam juice will deepen the briny flavor. A touch of rendered bacon adds a subtle smoky depth that complements the clams beautifully. The key is to create a chowder that is both rich and showcases the fresh taste of the sea.
Pay close attention to cooking the potatoes until they are tender and creamy. Adding the fresh clams towards the end of the cooking 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 coast 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 welcoming and hearty spirit of The Crab Pot.
Chef’s Notes: Classic Creamy Clam Chowder
• For an ultra-silky texture, blend half the soup before adding potatoes – This ensures a luxuriously smooth consistency while keeping some chunkiness.
• Pair with classic sides – Serve with sourdough bread or oyster crackers to round out the traditional chowder experience.
• Boost richness or heat – Stir in crumbled hard-boiled egg or a dash of hot sauce to deepen the flavor.
• Optimize leftovers – Store chowder in an airtight container for up to three days; gently reheat on low to prevent curdling.
• Add extra veggies – Diced celery or carrots sautéed with aromatics add another layer of flavor and texture.
• Adjust thickness – For a thinner chowder, add a splash of milk or vegetable broth when reheating.
• Customize with alternative seafood – Swap clams for mussels or shrimp if you’re looking for variety.
• Keep seasoning balanced – Taste before serving and adjust salt and pepper carefully for a perfect briny bite.
• Enhance aromatics – A pinch of smoked paprika or fresh dill offers a subtle contrast to the creamy base.
• Make-ahead friendly – Prepare the base up to 24 hours in advance and add dairy and seafood just before serving for optimal freshness.
Classic Creamy Clam Chowder
Get 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!
4
bowls15
minutes30
minutes340
kcal45
minutesKeep the screen of your device on
Ingredients
- Sea Proteins
2¾ strips of smoked bacon cut into small cubes
1¾ cups chopped clams with reserved juices about one 6.5-ounce can plus one-third
- Vegetables & Herbs
1 medium russet potato peeled & chopped into ½-inch dice, about 1¼ cups
⅔ of a medium yellow onion finely diced
1 large garlic clove minced
1 bay leaf
⅓ teaspoon dried thyme
1 tablespoon fresh parsley finely chopped
- Dairy & Liquids
2/3 cup whole milk
2/3 cup vegetable broth
2/3 cup half-and-half*
1⅓ tablespoons unsalted butter
- Thickeners & Seasonings
2 tablespoons all-purpose flour
Pinches of kosher salt and freshly ground black pepper to taste
- Alternative Ingredients
Bacon: swap for turkey bacon or diced smoked ham
Butter: use olive oil or dairy-free margarine for lactose intolerance
Milk & Half-and-Half: replace with full-fat coconut milk for a dairy-free chowder
Vegetable Stock: chicken or seafood stock for deeper flavor
Clams: canned mussels or chopped raw shrimp adjust cooking time
Flour: use gluten-free 1:1 baking blend for gluten-sensitive diets
Russet Potato: sweet potato or Yukon Gold for a sweeter note
Thyme: fresh thyme sprigs can be used instead of dried
Parsley: cilantro or chives for a different green garnish
Directions
- Prep Crisp Bacon – Heat your dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until deep golden and crisp, about 7–8 minutes. Transfer to a paper towel–lined plate, leaving roughly 1 tablespoon of rendered fat in the pot (optional: reserve extra bacon pieces for garnish).
- Sauté Aromatics – Into the reserved fat, add the butter and let it foam (approx. 1 minute). Stir in the onion and garlic, cooking until the onion turns translucent and soft, about 3 minutes. Sprinkle in dried thyme and bay leaf for an additional 30 seconds until fragrant.
- Build the Roux – Sprinkle the flour evenly over the softened vegetables, stirring continuously for 1 minute. This brief toasting step removes raw flour taste and helps thicken the chowder later.
- Finish Chowder – Lower the heat, stir in half-and-half and the chopped clams, and warm through for 1–2 minutes (avoid boiling to keep cream from curdling). Taste and adjust salt and pepper as needed. If desired, thin with extra milk or broth for your preferred consistency.
- Garnish Serve – Ladle chowder into warmed bowls, sprinkle reserved bacon and fresh parsley on top, and dig in immediately for maximum flavor and texture.
Equipment
- Dutch Oven
- Chef’s Knife
- Cutting Board
- measuring cups and spoons
- Mixing Bowls
Notes
- • For an ultra-silky texture, blend half the soup before adding potatoes.
• Serve with sourdough bread or oyster crackers for that classic chowder experience.
• Stir in crumbled hard-boiled egg or a dash of hot sauce for extra richness or heat.
• Leftover chowder can be stored in an airtight container for up to 3 days; gently reheat on low to prevent splitting.
• Add chopped celery or diced carrots in Step 2 for more veggie depth.
Nutrition Facts
- Calories: 340kcal
- Fat: 21g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 4g
- Protein: 14g
- Vitamin A: 600IU
- Vitamin C: 5mg
- Calcium: 150mg
- Iron: 1.5mg
FAQs: Classic Creamy Clam Chowder
Can I make this chowder without bacon?
Yes! Swap for turkey bacon, smoked ham, or simply use butter and extra aromatics for flavor.
How do I store and reheat leftovers?
Keep in an airtight container in the fridge for up to three days and reheat gently over low heat to prevent curdling.
Can I freeze clam chowder?
It’s best not to freeze due to the dairy content, but you can freeze the base and add dairy fresh when reheating.
What’s a good substitute for clams?
Mussels, shrimp, or even canned crab work well as alternatives.
How do I make this gluten-free?
Use a 1:1 gluten-free flour blend instead of all-purpose flour to maintain thickness.
Can I use fresh clams instead of canned?
Absolutely! Steam fresh clams and use both the meat and strained broth for a richer flavor.
What’s the best potato variety for chowder?
Russet potatoes break down slightly for a creamy texture, but Yukon Golds hold their shape better.
How can I make this dairy-free?
Substitute coconut milk or almond milk for the dairy, and use olive oil instead of butter.
What can I add for extra flavor depth?
Try smoked paprika, fresh dill, or a splash of dry white wine to enhance the savory notes.
Can I prepare the base ahead of time?
Yes! Make the broth and veggies ahead, then add dairy and clams just before serving for the best texture.
