takeout menu

oysters 1/2 shell

1/2 dozen or dozen $14/$26
mignonette, cocktail, lemon

1/2 dozen fried $14
mama lil’s tartar, frisee, lardons


peel and eat shrimp $10
1/2 pound, cocktail sauce, old bay mayo

smoked trout dip $13
house salt and pepper chips, capers, celery leaf, shallot

poutine o’ the sea $13
little neck clams, fries, chowder, bacon and scallion

(add market fish $4)

fried brussels sprouts $10
hoisin, spicy mayo, shallot, bonito flake

apple salad $10
honeycrisp, pickled raisins, celery, feta, sherry vinaigrette

butter lettuce $11
shaved radish, grapefruit, pecorino, fine herbs, sherry vinaigrette


brisket dip $15
caramelized onion, bread & butter pickles, swiss, smokey jus, fries

fishwich BLT $14
market fish, bacon, bibb lettuce, tomato, mayo, fries

fish and chips $14
cornmeal crusted rockfish, dill fries, pickled mayo

seafood chowder (bowl) $11
bacon, potato cream, oyster crackers

soup and salad $11
cup of chowder, side butter lettuce salad

steamed clams $14
andouille sausage, black-eyed peas, leeks, fennel, potato bread


Monday-Saturday – 11:30am-3:00pm
Closed Sunday
Call 206-453-5067
for to-go orders.

find us

On South Lake Union, 1001 Fairview Avenue North, Seattle Wa 98109

a little history

Hans Bugge began operating the clam cannery at Washington Harbor in 1905 as a one-man operation that soon became a thriving enterprise of 40 workers at peak times. The Bugge Cannery also had four boats, including the J.R. McDonald, the Phoenix, and the Lincoln, for clam transportation.

By 1914, the cannery was lucratively producing 10,000 cases of Tureen brand littleneck clams that were shipped north to Alaska and as far south as San Francisco.

The cannery provided seasonal employment to women, Jamestown S’Klallam tribal members, and local farmers. Some of our local residents recall their working experiences:

Tom Taylor remembers harvesting clams at night using hats with lamps to light the way.

Mayme (Messenger) Faulk was a teenager in 1944 when she worked at Washington Harbor cracking crabs. She recalls her first day’s pay being $1.25 an hour. Thereafter, she was paid by the pound.

The late Mrs. Laura Bugge was once asked how she opened the clams, and she replied, “With a can opener.”

contact us

The 100 Pound Clam
1001 Fairview Avenue North
Seattle Wa 98109


our sister restaurants
Matt's in the Market
Radiator Whiskey
The White Swan Public House