CLAM CHOWDER Tuesday, February 25, 2014
you might be thinking, “It’s about time!”
It’s about time, that is, that we’ve finally added cups and bowls of Clam Chowder to our repertoire. Making classic diner foods with regional and personal twists is, after all, what we do.
But after just one spoony bite of our New England-style chowder will have you forgiving us, muttering—pleasantly muttering, “Better late than never.”
Besides the usuals (carrots, onions and celery steeped in a rouxy broth) what makes our chowder so good?
Well, it’s rocky with meats, including bits of applewood-smoked bacon, and Washington State razor clams, which we grill and chip before we let simmer in a creamy broth, before finishing it off with a spiraling swirl of sorrel purée.
So drop in to try our Pacific Coast interpretation of this timeless East Coast classic, and see for yourself.
There’s no time like the present.