A best-ever clam chowder recipe from a favorite Seattle chef | Sandusky Register SEATTLE — Chef Heather Earnhardt of Seattle's beloved The Wandering Goose now has a lovely coastal headquarters at the Tokeland Hotel — opened in 1885, it's Washington state's oldest lodgings. The super-creamy, slightly spicy chowder she makes at the restaurant there calls for the Pacific Northwest delicacy known as razor clams, and the Tokeland makes a fine home base if you're heading out to dig your own. (The Washington Department of Fish and Wildlife has all the info, from dates for digs to how to clean them.)

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A best-ever clam chowder recipe from a favorite Seattle chef

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