The Chowder Story

My grandfather, John Fitzgerald Cox claimed he made the best Clam Chowder in New England.

I grew up believing it and when I opened my first restaurant I remembered his recipe.

After starting with bacon and then making a roux of flour and butter comes a  complex list of ingredients that have to be stirred in at precisely the right moment: dill, basil, marjoram, parsley, thyme, potatoes and heavy cream. Lastly come the single sourced clams from the famous Chesapeake Bay.

It took awhile with regular threats from the chef to resign before we got it right.

So right that it won both the judges and people’s choice awards for three years straight at the Seattle Chowder Cook Off.

The standard was set.  Each bowl we turn out has to be just as good as we made for the awards.

Count on it, the best chowder in Seattle.

Duke