BY JACKIE FENDER for WEEKLY VOLCANO 3/6/26 |
Don’t let the unseasonably warm weather fool you. It is, in fact, winter. I’m not about to let global warming steal soup season from me. And like any true Pacific Northwesterner, chowder is a cold-weather love language. It’s one of those cravings I forget about until something delightfully random, say National Clam Chowder Day on February 25, sends me hankering for a bowl of luscious, creamy goodness.
Chowder, at its core, is comfort in a cup, or better yet, a bread bowl. But not all chowders are created equal. Clams, cream and potatoes are pretty standard fare. Beyond that, things get deliciously divisive. Bacon or smoked pork belly can be a game changer. Corn adds sweetness. Onion and celery build that aromatic base. Then there’s the bounty of the sea: scallops, salmon, shrimp, even smoked varieties that can lend deeper, richer flavor. Herbs, spice, texture, it all matters.
Living along the waterfront gives Tacoma a distinct advantage in the chowder department. You can practically embark on an epic chowder odyssey, leapfrogging from dock to dock with Puget Sound as your backdrop. It is, after all, a seafood staple.
You can literally start from Anthony’s at Point Defiance and end at The Fish Peddler, visiting everywhere in between, including award-winning cups at Duke’s Seafood, elevated stops like The Lobster Shop and WildFin American Grill or no-fuss go-tos like Harbor Lights and Katie Downs, and find a chowder to soothe your soul. Who comes out on top? Well, soup is a subjective matter, so it depends on who you ask.
Jonny’s Dock
Recently revived, Jonny’s Dock boasts those same coveted waterfront views but adds a compelling twist. Yes, you’ll find traditional marina menu favorites like creamy chowder, but the kitchen doesn’t stop there. Chowder is served up alongside international entrées and clay pot delicacies like tikka masala, pad Thai and chow mein. It’s a choose-your-own-adventure dining experience that has a little something for everyone.
Johnny’s Dock, 1900 East D Street, Tacoma
Paya Thai Fish & Chips
For something a little different, head to Paya Thai Fish & Chips, tucked inside the historic Freighthouse Square. Their chowder manages to be creamy yet dairy-free, a small miracle for the lactose-intolerant crowd. It’s proof that you don’t need heavy cream to achieve rich, satisfying flavor.
Paya Fish & Chips. 430 East 25th Street, Tacoma
Crockett’s Public House
If you’re willing to venture beyond Tacoma, Crockett’s Public House offers a made-to-order seafood chowder loaded with clams, shrimp, salmon, Yukon Gold potatoes and smoked pork belly. It’s hearty, indulgent and unapologetically Pacific Northwest.
Crockett’s Public House, 118 East Stewart Avenue, Puyallup
Rock the Dock Pub
Back on the water, Rock the Dock Pub serves Northwest clam chowder with a side of garlic bread, or go the extra mile and indulge in the highly coveted toasted sourdough bread bowl. Bread bowls are not just a vessel. They are a lifestyle choice.
Rock the Dock, 535 Dock Street, Tacoma
Ivar’s
And then there’s Ivar’s, the dependable go-to with locations all over the PNW. With roots stretching back to the 1930s, they must be doing something right. Whether you prefer New England white, Manhattan red or Alaskan smoked salmon chowder, Ivar’s delivers and is another spot with a bread bowl, because they understood the assignment.
Ivar’s, 10114 S Tacoma Way, Tacoma
My rule of thumb? If it’s not served with oyster crackers and a hearty dash of hot sauce, I don’t want it. Chowder should warm your hands, clear your sinuses and make you momentarily forget that winter in the Northwest can stretch on a bit too long.
So yes, the sun may be shining. The calendar may be confused. But I’ll be over here, spoon in hand, defending soup season one creamy sip at a time
