Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

We’re often stopped by visitors around Pike Place Market for directions to that “famous chowder spot,” <a href="https://www.pikeplacechowder.com/?srsltid=AfmBOoouSA7y6nwu7ybO5L_XHrMFUOxjH25VnJOn0DQQuYY1YRs1GIzc">Pike Place Chowder</a>, which is just steps away from our studio. So when we were planning our <a href="https://www.chefsteps.com/activities/winter-studio-dinner-experience">Winter Studio Dinner Experience</a>, we thought it would be fun to come up with our very own “world’s best chowder bowl,” riffing on the <a href="https://www.sfgate.com/food/article/Boudin-clam-chowder-bread-bowl-review-17128838.php">chowder bread bowls</a> you find in tourist traps in San Francisco. But, you know, make it nice.For the clams, we used <a href="https://www.chefsteps.com/activities/cleaning-geoduck">geoduck</a>, the giant siphon clams that are one of the finest delicacies in the world—and the pride of the Pacific Northwest. For a tongue-in-cheek bread bowl, we made an onion choux au craquelin, substituting onion juice for the milk and water in the <a href="https://www.chefsteps.com/activities/choux-pastry">choux dough</a>. And instead of making a traditional chowder, we made a bacon-infused clam chowder foam.This ain’t your typical chowda.

Clam Chowder au Craquelin