Friday: Clam Chowder

I like EXCELLENT clam chowder. I am totally ambivalent about GOOD clam chowder and flat out won't eat any clam chowder with a lessor ranking than that.

There is something extravagant and simple about excellent clam chowder. The texture, the choice ingredients, the broth. I am not partial to white or red, just excellent. I have tried clam chowder from coast to coast and found a handful of excellent, a smattering of good and a whole lotta ... unpalatable.

To date, my all time favorite clam chowder can be found at the Historic Parker's Restaurant in the Omni Parker House Hotel, Boston. If you ever make it to Boston, it really is worth the effort to grab a bowl.
*Parker's claims to the be birthplace of the Parker House Roll, Boston Creme Pie and Boston Scrod. Several famous Chef's have run the kitchen including Emeril Lagasse. I personally think their Clam Chowder puts all of that to shame.

Enough with the history lesson! I have finally found EXCELLENT clam chowder locally. I too, am surprised it took me so long. It's not like we are lacking in seafood options here in the Pacific Northwest. We even have a couple of Fish Markets in town. And it's one of them, Fisherman's Market, that has the best clam chowder in the area - in my humble opinion. The broth is thinner than thicker. They don't skimp on the clams. It's not too salty, or creamy, yet perfectly seasoned. This is a simple but delightful clam chowder. Fisherman's Market has a great selection of fresh if you feel like cooking at home (even Sashimi grade) and a nice, reasonably priced restaurant with good eats. So long as you don't mind eating next to the crab tank or the fish counter.

Where do you get EXCELLENT clam chowder?