Fog Harbor Fish House in San Francisco serves an award-winning clam chowder that captures the essence of a waterfront dining experience. COO Bob Partrite emphasizes the restaurant's commitment to quality, preparing the chowder from scratch daily since 2007, and not using canned ingredients. The chefs' expertise and consistency are crucial, making the chowder unique compared to others. Guests often praise it, especially those from the East Coast, making it a standout dish that contributes to the overall Pier 39 visit experience.
"Hearty, it fills you up, it coats your bones on the inside, and it just gives you that whole wharf experience," Fog Harbor Fish House COO Bob Partrite shares.
"We don't open a can, put it in this pot, warm it up. We make our clam chowder from scratch in the kitchen every morning, seven days a week, 365 days of the year." Partrite explains.
"I think when making the clam chowder, you really have to have the same people make it and we have a great group of cooks," Partrite reveals.
"When I hear guests comparing it to what they eat at home and what they're used to back on the East Coast, and saying it's the best chowder they've ever had. I get a big smile on my face," Partrite says with a smile.
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