Many years ago, I had the pleasure of eating lunch at Emmett Watson's in Pike Place. One of the dishes that I enjoyed that day was the salmon chower. It was rich, full-flavored and was topped with a sensational garlic sauce concoction.
Any Seattle Chowhounds know the secret to Emmett's success with this dish? Is the sauce an aioli or something else? I have searched the internet high and low looking for a salmon chowder recipe that is like Emmetts. but it has been so many years since I tasted it, I can't recall all of the ingredients.