Fresh, local and sustainable Manila clams come to us daily from the local clam harvesters working the clam-beds out on the Olympic Peninsula. We soak them to remove any residual gritty sand, then fill a pan with them, dry white wine, garlic, butter and herbs and then heat them up until they are a hot, brothy, steaming bowl of goodness! We throw a couple fresh home-made & grilled “Le Panier” baguette crostinis on the side to soak broth, and you enjoy. Head up to the second floor, let Max or Tyler get you a window table (or sink back into a booth overlooking the market arcade, people watching at its finest, and THIS view is offered nowhere else but Lowell’s)!  Accompany your steamers with a frothy, local micro-brew from Pike Place Brewing (www.pikebrewing.com) or (Georgetown Brewing (www.georgetownbeer.com) or one of the great wines, cocktails or “mock-tails” (non-alcoholic fresh infusion drinks) we dream up. (Sorry for the picture quality, I only had my “phone camera” on me!)

~Mark, Jeremy & Juan (co-conspirators the in eating, drinking & merriment research and development department)