Continued from Page 14
I ate more chowder than I ever imag-
ined possible in January, visiting nearly
every stop on the list. Now that I’ve tasted
18 bowls of clam chowder from the
North Coast, here’s my list of the stand-
outs that are worthy of a visit by residents
and tourists alike.
Dundee’s Bar and Grill, Seaside
This gluten-free chowder comes with
a generous amount of clams and features
a creamy and buttery smooth texture.
During my visit, the bar was busy with
other dinners ordering theirs in a heap-
ing bread bowl. I could see the Dundee’s
clam chowder as the perfect feel-better
recipe on a sick day.
Bills Tavern and Brewhouse,
Cannon Beach
This microbrewery serves up a cream-
based chowder that includes a sprinkle of
bacon.
When I sat down for my cup of chow-
der, the bartender couldn’t hide his excite-
ment about the fundraiser, exclaiming,
“this will end the debate about who has
the best chowder!” They have a lot of
pride in their food and beer here, and the
chowder had a great depth in flavor with
the inclusion of some spice and celery.
Maggie’s on the Prom, Seaside
This fine-dining establishment puts
its own twist on clam chowder, includ-
ing bacon, leek, celery, dill and parsley in
their recipe. The consistency was thinner
than most other versions, and the flavor
stood out as truly unique and savory. The
view from the table easily was one of the
best of the Chowder Crawl. Diners get
to enjoy their meals and watch the crash-
ing waves on the beach through big glass
windows next to a fireplace at their table.
Norma’s Seafood & Steak,
Seaside
The blue and white lighthouse that
houses Norma’s Seafood & Steak is easy
to spot in Seaside. The restaurant has
been cranking out clam chowder for 44
years and has built a reputation for excel-
lence. Their pork-free chowder is served
with freshly baked bread. The consis-
tency was thick and creamy, and I found
this the most comforting bowl of chow-
der. There’s some kind of secret ingredi-
ent that created a warming sensation per-
fect for a cold Seaside day.
Clam Chowder and Oyster Crackers at Ecola Seafood in Cannon Beach.
The Chowder Stop, Long Beach
Once you enter The Chowder Stop in
Long Beach, it’s evident that the own-
ers have a solid connection to the com-
munity. The tables feature authentic and
candid photos of family moments on the
coast.
The homemade, gluten-free chowder
is thick and traditional, filled with pota-
toes cooked to a perfect texture and cut
to enjoy an ideal amount in every bite.
It’s easy to see why the Chowder Stop
is a local favorite and even won the top
spot in Coast Weekend Reader’s Choice
awards last year. It’s worth noting that a
cup of soup isn’t the only way to enjoy
chowder here; they also offer chowder
fries which are precisely what they sound
like. French fries with chowder, sprinkled
with cheese and bacon bits.
Lost Roo, Long Beach
This Washington restaurant serves up
a fisherman’s chowder, including clams,
cod, Columbia River Steelhead trout and
bacon. The consistency is thinner than
traditional chowder, and there was a
good amount of flavor in every bite. The
taste was incredibly fresh, and the spice
made each bite even more enjoyable
than the last. The family-friendly dining
room was a fun and exciting atmosphere
that stood out.
After eating chowder nearly every
day this month, I’ve gained a genuine
love for it. I know I’ll be craving this
once foreign dish the next time I’m in
search of comfort food on a cold and
rainy North Coast day.
Those who missed out on this year’s
fundraiser will likely have a chance to
crawl next year. According to United
Way of Clatsop County, they’re already
getting requests from more restaurants
to be part of a future event. “We’ve been
flooded, a bunch of restaurants was like
‘oh my gosh, when are you going to
do this again? Can we be involved?”
Clam Chowder and sourdough bread at
Norma’s.
Schack said. The $7,000 raised from the
crawl will go directly to area nonprof-
its. United Way says the success of this
fundraiser is a silver lining to a rough
couple of years.
“We probably wouldn’t have been
thinking outside the box to create this if
it wasn’t for COVID-19,” said Schack.
“Some positive things come out of a
really negative situation, and this is one
of those things.”
THURSDAY, FEBRUARY 17, 2022 // 15