Our Quest for THE Olympic Peninsula Chowder Recipe!


Learn to cook this Olympic Coast Seafood Chowder from Chef Ron himself. See brief videos of Razor Clamming and Ocean Crest Resort. Download the recipe here!

Chef Ron was joined by the Olympic Culinary Loop for a virtual cooking demo of Ron’s prizing winning Olympic Peninsula Seafood Chowder! 

For our 10th Anniversary Celebration, we conducted a year-long press tour in pursuit of identifying – and tasting – the quintessential Olympic Peninsula Chowder.

No longer will Pacific Northwest minded foodies be limited in their ordering of chowders named “New England”, “Manhattan” or seafood Cioppino hailing from San Francisco or Jambalaya influenced from Louisiana. Once crowned, the winning Olympic Peninsula Chowder is destined to be on menus, and taste buds, from coast-to-coast. 

OCL Chowder logo Splash-line (sm) Official

Objective: As delicious as it is, we didn’t want yet another Olympic Peninsula version of classic New England or Manhattan Clam Chowders. We all know that when prepared with our native coastal Razor Clams and/or Geoducks, and Ozette Potatoes our chefs can locally source and serve up the best version of those creamy white classics.

The Olympic Peninsula Seafood Chowder has its own flavor profile
that is just as unique as this place we call home!

All year we slurped and wondered if THE Official Olympic Peninsula Seafood Chowder would feature Geoduck or Razor Clams, Salmon, Spotted Shrimp, Oysters, Mussels, Crab or? Will it have a base inspired by local hard cider, creamery fresh cheese or? 

We have traveled the LOOP hosting qualifying tasting events throughout the year. Local winners advanced to the grand event in Port Angeles where the newly crowned Olympic Peninsula Chowder was identified by a panel of judges.


The winning chowder was first identified as the winner of the  Ocean Shores Razor Clam and Seafood’s winner.

The Chef of our Official Olympic Peninsula Seafood Chowder is Chef (“Captain”) Ronald Wisner of Moclip’s Ocean Crest Resort – who presented an Olympic Peninsula seafood chowder with Razor Clams, Crab, and Shrimp. Judges award Chef Wisner a total of 375 of 400 possible points.

As one judge, well stated; “Any, and all, of these five finalists would deliciously represent our Olympic Coast Cusine. We simply couldn’t go wrong with any of them!” 

We agree! We invite restaurants and home cooks alike to download the recipe and cook up a bowl of THE Official Olympic Peninsula Seafood Chowder. And we encourage diners to ask their local restaurant to add THE Official Olympic Peninsula Seafood Chowder to their menus, thanks to Chef Ronald Wisner. Enjoy!

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