Chowder – Choose Your Own

Since Larry Mellum opened Pike Place Chowder in Seattle’s Pike Place Market in 2003, the question has always been which chowder to get – and this box lets you answer it however you want. Build your order from the full range: the New England Clam Chowder named Yelp’s Most Popular Dish in America, the Seafood Bisque, the kettle-seared Scallop, and the Pacific Northwest Smoked Salmon, all made daily in small batches with 100% Certified Sustainable seafood sourced from the Market’s own vendors. Seventeen national first-place competition wins across the catalog; the Los Angeles Times called it “the most soul-warming chowder in the country.” Pick your favorites.

MORE DETAILS

This package serves up to 8 people and includes

• 2 Qts. of Chowder, your choice
• Recommended serving size is 8 oz per person
• Oyster Crackers not included.
• Choose to add on more!

Chowder Options Include:

• New England Clam – Meaty clams in a creamy broth flavored with potato, onion, celery, bacon, thyme, and white pepper
• Seafood Bisque – Salmon, cod, Oregon bay shrimp, tomato, creamy broth garnish with fresh basil.
• Smoked Salmon – Smoked salmon, potato, onion, celery, cream cheese, and capers. Lox-and-bagels without the bagel.
• Seared Scallop – Sea scallops seared in the kettle, served in a stock of potato, onion, half and half and garnish with tomato, dill and a hint of lime juice

INSTRUCTIONS / STORAGE

• Pike Place Chowder ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Chowder ships frozen with ice packs, may thaw in transit.
• Once your chowder has been received, it should be refrigerated as soon as possible. If the chowder is mushy rather than frozen solid, it is perfectly safe as long as the temperature is below 41 degrees.
• Chowder can be stored in the refrigerator for up to 5 days or in the freezer for 6 months.

To Serve

Stovetop

• Thaw, or partially thaw, in the refrigerator for several hours or overnight.
• Remove chowder from the plastic bag before heating.
• Place chowder in a heavy saucepan or double boiler, over medium-low heat(Preferred method.
• Heat for approx. 15-30 minutes, depending on the quantity. Do not boil chowder.
• Stir frequently with a wooden spoon or spatula scraping the bottom of the pot to avoid scorching on the bottom.
• When small bubbles appear around the edge of the pot, remove from heat. If the chowder is not warm enough, return the pan to the stove, over low heat, until it reaches the desired temperature of 165°F.
• Enjoy!

Ingredients

• New England – Clams, Potato, Onion, Celery, Half & Half, Unsalted Butter, Flour, Bacon, Clam Soup Base, Clam Juice, Thyme, White Pepper
• Seafood Bisque – Salmon, Cod, Oregon Bay Shrimp, Diced Tomatoes in Juice, Half & Half, Lobster Soup Base, Fish Soup Base, Unsalted Butter, Flour, Basil, Granulated Garlic, Black Pepper Water
• Smoked Salmon – Smoked Salmon Lox, Potato, Onion, Celery, Half and Half, Cream Cheese, Caper, Unsalted Butter, Flour, Lobster Soup Base, Fish Soup, Base, Granulated Garlic, Black Pepper, Water
• Seared Scallop – Sea Scallop Pieces, Onion, Potato, Half and Half, Clam Soup Base, Shrimp Soup Base, Unsalted Butter, Flour, Tomato, Dill, Lime Juice