Every time we had out-of-town visitors, was when I madly researched for seafood eateries.
I wanted to show case the best seafood we had to offer in Greater Seattle.
Tucked quietly in Ballard’s Fisherman’s Terminal, away from the Ballard’s hipster main street, Highliner Public House is a pub, with their menu consists of plenty of fried seafood.
We tried the fried clams, and it was certainly one of the best I had.
Usually I do not enjoy fried clams because the clams are generally very small, and the pieces are mostly batter; these fried clams, however, stood out with its generous and big meaty clam meat inside a fluffy batter.
Fish and chips with salmon was unique; batter was not as good as Nosh’s, and the fresh fish made up for it.
Crab cakes were not very big, and had very good flavors, and lots of crab meat.
The star of our whole meal was the simple steamed clams with butter, garlic and white wine.
Each flavor was distinctive, and complimented the super fresh and huge clams extremely well.
Some mentioned that Highliner sold seafood to other Seattle restaurants, no wonder their seafood is so fresh!
When compared to the traditional, no-frill Highliner, 100 pound clams was very different.
One can find the shack of 100 pound clam by Daniel’s Broiler at Lake Union waterfront, one of the development hot spot in recent Seattle history.
I went on a chilly late summer day to find that they only have outdoor seating; made me wonder how the dining experience would be in the rainy months.
We had seafood chowder, fried avocado and white prawns, salmon BLT, and steamed clams.
The chowder was hearty with unfortunately mostly potatoes and some fish.
The fish was fresh and of good quality, and the broth was tasty enough.
Steamed clams were small, and DH did not like the fennel and Lil’ mama’s peppers flavor combination; I did not care for it either.
The clams just felt greasy.
The salmon BLT had a good soft bun, tasty bacon, with a nice piece of salmon cooked perfectly.
There was too much mayo and masked the flavor of the salmon.
I enjoyed the perfectly fried avocado and the super fresh, crunchy white prawns.
The coarse texture of the cornmeal coating was great, but overall, it was far too salty.
Between the 2 seafood places, I am much more excited finding Highliner Public House than the much raved 100 pound clam.
Higherliner was great fresh quality seafood with simple preparations, where as 100 pound clam had ok seafood that was drowned out by other non seafood components.