HERE ARE FEW SPOTS MORE serene than the patio at the Chambers Bay Grill.
Perched high above the cascading fairways of Robert Trent Jones Jr.’s breezy, waterfront
course outside Tacoma, Washington, it’s always a little cool up there. Perfect Pacific
Northwest weather for a steaming bowl of creamy, clam-filled goodness.
The venue best known for hosting the controversial 2015 U.S. Open doesn’t stir much divisiveness
with its chowder. All produce and dairy come from local farms, and the clams are scooped directly
from the Pacific. Executive chef Chris Lewis started at Chambers Bay Grill in April 2018 and quickly
learned to keep the soup heavily stocked.
“If we run out of it at any time, which is very rare, there’s a huge outcry,” Lewis says. “After
seeing the batch size we make and how often we make it, I knew it was a fan favorite. It’s definitely
something that won’t be coming off the menu.”
Lewis says the recipe is pretty straightforward, and it all comes together as a crowd-pleaser.
“I really believe what customers love about it is its simplicity,” he says. “At the end of the day,
it’s clam chowder. It’s already so good as is. Some things don’t need to be reinvented.”—Jeff Ritter
T
26 GOLF.COM / S e p t ember 2019
THE CLAM CHOWDER AT THE GRILL AT CHAMBERS BAY IS UTTERLY
SPECTACULAR—SECOND ONLY TO THE EATERY’S BREATHTAKING
AERIAL VIEWS OF PUGET SOUND
Chambers Made
A richer Chenin
Blanc stands
up nicely to
a hearty soup.EatsMain:C
helsea^ Kyle;^ Food^ Styling:
Laura^ Rege;^PropS
tyling:
Nathaniel^ Habegger;^Top:^Angus^ MurrayClubhouseLIE DETECTOR: Let’s take option D off the table; we don’t advocate for cheating around these parts. Option B seems excessive, too, especially if
you’re just playing a casual round of golf with your buddies. Option C seems like the best solution, as long as your playing partners are ok with it.
If you’re in a tournament, though, you’ve got to go full option A. Swing as hard as you can and put some ice on those wrists afterwards.