Who has the best chowder?

Chowder is that North American classic that sticks to your ribs on a cold winter’s day. Like a chameleon, chowder can present itself in a myriad of fashions to please most any palate.

These seafood or vegetable stews can be based on corn, crab, white fish and sweet potatoes. The favored ingredients may depend if the thickened soup is pronounced as “chowder” or “chowda.”

Most chowder passion rests in the tried and true clam variety. Still there is a battle raging between those who prefer the tomato rich Manhattan-style or the New England version so thick with cream and potatoes a spoon could stand straight up in it.

It is that dense, cream-based presentation that springs to mind most when the Nor’easter blows. The nourishing strata of potatoes and chopped onions, with a generous portion of clams studded with salt pork or double smoked bacon, was born in the seafood shacks of New England.

The cream-based chowder of Yankee tradition recently has met modern whimsy as creative cooks interject halibut, sweet potatoes, chorizo sausage, mussels, smoked salmon and hominy.

Whether the chowder comes as the super creamy classic, a posh porridge or as a new fangled chill chasing treat there is a common denominator – the stack of saltines or housemade biscuit used a vehicle used to swab the last bits of goodness from the bottom of the bowl.

Who has the best chowder?

Little Chinooks at Fisherman’s Terminal on the Ship Canal. We eat there every Friday for lunch. Have for years. Delicious white and red clam chowders. However we’ve come to like the “New Jersey” style, which is mixed, half red and half white. We’ve traveled the country, and tried lots of clam chowder. Lots of good ones — but this is still our favorite.

John and Anita, Shoreline

I saw your question today for the best chowder in the area. I grew up in small Eastern Washington towns where the only source of clam chowder was a can or the closest Ivar’s (neither very good). When I moved to Seattle, I couldn’t get enough of it and it seemed like good chowder was available almost everywhere!

Over the years, though, I have developed favorites and by far the best I’ve ever had is at Scott’s in Shoreline. Their clam chowder is creamy, buttery, rich in clams but not in fishy odor (and no corn!). Their smoked salmon chowder is even better, with a spicy bite to it, and I usually leave with an extra quart in a container for the family to fight over the next day.

Unfortunately, they seem to be re-inventing themselves and the chowder has been missing for the last few months. That would be an almost criminal shame (along with the loss of their crab cakes with wonderful sauces and the halibut cheeks). Please mention them so they will bring it back!

Jon

New England clam chowder at Ivar’s.

Melissa, Mountlake Terrace

Everyone knows that Ivar’s has the best New England clam chowder (the only kind), but I recently discovered salmon chowder at Skamania Lodge, in Stevenson, on the Columbia. What a treat! Mindblowing! The salmon is added at the last minute so it isn’t cooked to death. I’ve been able to come close to duplicating it at home using fresh caught King salmon.

Paul, Brier

Anthony’s, of course.

Beth

Ivar’s smoked salmon chowder! YUM!

Pamela

Ivar’s is the best.

Ron

Our readers like:

Little Chinook’s

Location: 1900 W Nickerson St., Seattle

Online: www.anthonys.com/restaurants

Scott’s Bar and Grill