The Capital Grille in downtown Seattle is listed among places serving clam chowder, with a New England-style soup that uses a cream base, clams, and potatoes.[3][12][18] In a steakhouse context, the chowder distinguishes itself by being richer and more polished, designed to work as a refined starter before heavier mains. Eating it, you can expect a smooth, well-seasoned bowl with uniform clam and potato pieces, portioned to start a multi-course meal rather than serve as the centerpiece. Traveler rankings include The Capital Grille in their clam chowder lists, suggesting that this upscale take on the dish satisfies diners looking for a polished version.[3][12][18]