Spending an extended weekend in Bodega Bay was my opportunity to try some of Sonoma County's coastal cuisine. Last year I'd noticed Spud Point Crab Company on the road out to Bodega Head, but all my meal tickets had already been punched. This go-round, I slotted it into Monday's breakfast.
I had called before to be sure it would be open on Monday. The woman on the other end of the line, who I assume was Carol Anello, confirmed that it would be open. She explained that she gets there around 6:30am to get things started and that some of the fishermen come in for coffee and socialize before the doors "officially" open at 8am. Then her husband takes care of opening and minds the store while she goes home to shower. She cautioned me that he doesn't use the cash register and that I should hold off coming until 9 o'clock when she's there if I'm in a hurry to pay! It's open 7 days a week during the summer, and will be closed on Wednesdays after the season.
Monday morning I found a neat storefront with a few customers eating in front at the tidy picnic tables adorned with fresh flowers.
Image of SPCCo facade and outdoor crab cooking station -
Initially I flinched on reading that the clam chowder was priced at $6.75, but recovered quickly when I learned that was for a full pint served with oyster crackers. The chowder won this year's Bodega Bay taste-off, and it scored with me too. This is a white, well, actually ecru-colored chowder shot through with chunks of sweet and tender clams and irregular pieces of potato in a slightly thickened, creamy base. It's savory with the sweetness of roasted garlic, black pepper, and dried thyme, parsley, rosemary and oregano. The garlicky herbed style reminds me of the old Monterey-Italian clam chowders I grew up with. This was a very tasty start to the day and I was impressed with the generous amount of clams.
Image of pint o' clam chowder -
Spud Point Crab Company
1860 Westshore Road
Bodega Bay 94923
Updated 12 months ago | 16
Updated 8 months ago | 14
Updated 1 year ago | 8
Updated 2 years ago | 3
Updated 4 months ago | 25