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May 14, 2014 12:00 AM

Build a better summer chowder: Olympia contest opens beyond cream soups

Olympia Chefs Dan Moore and Tim Smiedala share a unified weapon in their clam chowder arsenal — bacon. Well, two — if you include the clams. Smiedala, chef at South Bay Pub & Eatery, uses chopped bacon as a smoky counterpoint to the briny thump of his soup. Moore, executive chef of Firecreek Grill, infuses bacon at the base of his cream-based chowder.

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