The June 2016 Issue

Where to Get the Best Clam Chowder in Seattle
Clam chowder, particularly outside its native New England, can be easily overlooked—too thick, too chewy, too frequently relegated to a bread bowl. But done right, it is the stuff of legend. At Duke’s Chowder House, it’s precisely that—a family recipe (using a bacon roux and unique combination of herbs) on which a local empire with…

A Field Guide to Pacific Oysters
Few of our outstanding regional foods reflect a taste of place quite like oysters do. Because these bivalves filter many gallons of water daily, they literally take on the taste of their home, thanks to specific nutrients, minerality, brininess and other characteristics of the water they inhabit. And holding that craggy, rough shell—which may carry…