Emmett Watson’s Oyster Bar offers a clam chowder that leans extremely chunky, packed with clams and other ingredients to the point where it barely feels like soup.[30] This approach sets it apart from smoother, more traditional chowders, giving the dish a rustic, almost stew-like character.[30] Eating it, you encounter dense pockets of clam, potato, and vegetables in a relatively modest amount of liquid, creating a very hearty experience.[30] Some reviewers find this style less appealing than the raw seafood, but it remains an option for those who want a chowder with serious heft at a quirky Pike Place institution.[30]