Annabelle’s Famous Keg & Chowder House, a waterside eatery in Ketchikan, Alaska, started turning out clam chowder in 1927 and hasn’t stopped since. Belly up to the carved wood and brass bar to order a bowl replete with thyme, bacon, and cream. If you’re extra hungry, waitress Heather Montero suggests a platter of king crab and the three-chowder sampler, which includes cups of the original, the smoked salmon, and the mixed seafood (brimming with halibut, scallops, and clams).
Filled with Idaho spuds, carrots, and corn, the potato chowder at Bittercreek Alehouse in Boise, Idaho, reflects the pub’s sustainability ethos. The taters hail from M&M Heath Farms, a pioneering organic farm nearby. Complete your meal with a smoked trout salad and a pint from one of several Gem State breweries.
Julie Barker, founding chef of Bread and Ocean in Manzanita, Oregon, noticed that patrons kept requesting two things: chowder and ice cream. Inspired, the chef found a great local dairy, and opened Buttercup, a chowder and ice cream parlor, in nearby Nehalem. The tiny shop has global notions: One seasonal chowder, Thai red curry, features mixed seafood, a coconut milk base, and Thai basil.