The chef behind this chowder once ran the kitchens at two of the fanciest lodges on the Oregon coast. Now he ladles scratch-made New England clam chowder at a counter, sometimes into a bread bowl.
The soup gets made fresh every single day. It is thick, creamy, and packed with a mix of textures that play off each other. Clam chowder is also the most talked-about item on the menu, even beating the famous fried fish.
I love that this whole story started with a food truck. It rolled through six years of rain and wind before finding a permanent home with a bay view.
The name mashes together a mythical forest giant and a giant wave. I believe any place that bold about its name has to be serious about its soup. So how good can one bowl get?
The Chowder That Steals The Spotlight From Famous Fish
Fish and chips sit right in the name of Squatchsami Fish and Chips Outpost. Yet the clam chowder somehow became the dish everyone keeps talking about.
That says a lot, because the fish here earned national attention. Still, the chowder holds its own, and then some.
The kitchen makes it from scratch every day. No giant tubs shipped in from somewhere far away. Just fresh soup made in house, each morning before the doors open.
The style is classic New England, which means creamy and white instead of tomato red. It comes out thick, with a mix of textures in every spoonful. Tender clams, soft potatoes, and a rich base all get along nicely.
You can order it by the cup or the bowl. A cup works well as a side next to fried fish. Planning to share? One cup can stretch between two people who also ordered a main dish.
Some folks like a dash of hot sauce on top for extra kick. Others leave it alone and enjoy it plain. Either way, it’s worth trying before you decide anything else on the menu.
My advice is simple. Order the chowder first, then figure out the rest.
A Fancy Lodge Chef Decided To Make Comfort Food
Ken Martin spent over 25 years cooking in serious kitchens. He worked as executive chef at Salishan Lodge and the Inn at Spanish Head, two well-known spots along this coast.
Then he and his wife, Debbie, did something fun. They started a food truck and called it Squatchsami. That truck rolled through about six years of Pacific Northwest weather before moving indoors.
His classical training shows up in small ways. The menu stays focused, and everything gets made fresh. The team calls the food playful and chef driven, which sums it up well.
They also like to joke around. Their own motto says this isn’t nana’s kitchen, because they may have blown up her recipes. That tells you they respect tradition but refuse to be boring about it.
The pair describe themselves as native Pacific Northwest die-hards. They want ordinary coastal favorites to taste exceptional. The chowder is a perfect example of that mission.
I like knowing who’s behind my food. Here, it’s a husband-and-wife team with deep roots and real skill. That kind of story makes a bowl of soup taste even better, at least in my opinion.
Please Never Say The Three-Letter Fish Word Here
Chef Ken has one playful rule. He jokingly asks people to never mention the three-letter word for a certain imported white fish.
Why so dramatic? Squatchsami Fish and Chips Outpost uses Oregon lingcod instead of imported cod. The fish is sustainably sourced from Oregon Coast waters, often bought straight from Chelsea Rose Seafoods.
That commitment earned big praise. Food Republic included Squatchsami among its picks for the best fish and chips in America. The Outpost has also been recognized as Best of the Beach locally.
The batter comes out light and crispy rather than heavy. Halibut and rockfish sometimes appear too, depending on what’s fresh. If you prefer less breading, you can ask for a light batter when ordering.
In February 2026, the team joined Lincoln City’s Winter Waters program. That effort celebrates sustainable Oregon seafood during the slower season. It fits their whole approach perfectly.
So yes, come for the chowder. Just don’t leave without trying the fish too. Pair them together and you’ve got the full coastal comfort combo, no forbidden words required.
Yes, You Can Get It In A Bread Bowl
Soup in an edible container is one of life’s smartest inventions. The Outpost offers its chowder in a bread bowl, and that changes the whole meal.
A bread bowl turns a side dish into the main event. You get the creamy chowder plus a sturdy loaf that soaks up every drop. Nothing goes to waste, which feels good on a chilly coast day.
The trick is pacing yourself. Eat the soup first, then tear into the walls of the bowl once they soften. The bread on the bottom ends up the best part, soaked through with flavor.
This is a filling choice. If you plan to add fish and chips, maybe split the bread bowl with a friend. Your stomach only has so much room, sadly.
Bread bowls also make sense for families. Kids love eating the dish their lunch came in. It feels like breaking a rule, but a delicious one.
On a gray, misty Oregon afternoon, few lunches sound more comforting. Warm bread, thick chowder, and a view of the bay outside. Honestly, good luck ordering anything smaller once you see one land on a neighboring table.
Rosemary Fries Deserve Their Own Fan Club
Plain fries are fine. Fries tossed with rosemary are a whole different mood, and they rank among the most popular sides here.
The herb adds an earthy, piney smell that matches the woodsy theme of a place named after Bigfoot. Dunk one into your chowder and see what happens. You might never eat fries the regular way again.
Coleslaw is the other classic side. It gets made fresh when you order, rather than sitting around in a big batch. That keeps it crisp and bright next to fried food.
The menu also runs well past seafood. Honey-fried chicken tenderloins are huge, and the chicken and waffle has its own fans. Hand-crafted sandwiches and gourmet salads round things out.
Fish tacos show up too, including a grilled version with tangy lime slaw. There’s also a fish sandwich called The Phenom. The name alone sets high expectations.
The menu stays limited on purpose. They’d rather serve fresh food than stretch into dishes that come from a freezer. For indecisive eaters, that’s actually a gift. Fewer choices, fewer regrets, more time for eating.
Save Room For Shakes, Pie, And Huckleberry Lemonade
Dessert at a fish shack? Absolutely, and it’s more serious than you’d guess.
The Outpost serves Umpqua ice cream, an Oregon favorite. They hand spin it into milkshakes that make a great finish after salty fries. Brownie sundaes appear on the menu as well.
House-made treats fill the case too. Look for cookies, brownies, and pies made in the kitchen. A peanut butter pie with chocolate drizzle and whipped cream has gained attention.
Thirsty? Huckleberry lemonade is a fun pick. Huckleberries grow wild across the Pacific Northwest, so it tastes like the region in a cup. It’s sweet, tart, and a nice break from soda.
Here’s a smart move for road trippers. Grab a cookie or brownie to go. It makes a fine snack for the next stretch of Highway 101.
Daily specials sometimes show up as well. Those can sell out, so earlier visits give you a better shot. I can’t imagine leaving without at least splitting a shake, chowder bowl or not.
Century-Old Pine Tables Make Lunch Feel Cozy
Your lunch table has a backstory. The high bars and dining tables were crafted from hundred-year-old ponderosa pine.
A local company called Schooner Creek Designs built them. That gives the dining hall a rustic charm that feels right at home on the coast. It’s woodsy without feeling like a dusty cabin.
The overall vibe stays clean, calm, and relaxed. It reflects a classic Pacific Northwest look, simple and warm. Nothing fussy, nothing stuffy.
Ordering works counter style. You order up front, then seat yourself. Staff bring the food to your table and clear it afterward, which is a nice touch.
The space holds up to 50 guests. That’s roomy enough for families, groups of friends, or a quiet solo lunch. Outdoor seating is available as well when weather cooperates.
After years in a food truck, being indoors means a lot to this team. You can feel that gratitude in how they care for the room. On a windy Oregon day, a warm seat at an old pine table beats eating in your car by a mile.
Find It On The South End Overlooking Siletz Bay
Location matters when chowder is involved. You’ll find the Outpost at 6042 S U.S. 101, Lincoln City, OR 97367, on the south end of town.
It overlooks Siletz Bay, a scenic stretch along Highway 101. That makes it an easy stop whether you’re heading north or south on the coast. No winding back roads required.
Hours are limited, so plan ahead. The Outpost typically opens at 11 in the morning, and schedules can shift by season. Check before you go so you don’t arrive to a locked door.
Online ordering for takeout is available too. That’s handy if you’d rather picnic near the water. Chowder on a driftwood log has a certain charm.
Busy days can mean a line. Arriving close to opening helps, especially if you want the daily specials. A little planning goes a long way here.
Lincoln City has plenty of beaches and bay views to explore after lunch. A full belly makes the sightseeing more pleasant. Just pace yourself if you ordered the bread bowl and a shake.
Little Squatches And Big Parties Are Both Welcome
The Outpost calls itself Little Squatch Approved. That’s their playful way of saying kids are more than welcome.
Families have plenty to like here. Chicken tenders, fries, and ice cream cover picky eaters easily. Parents get to enjoy chowder and fresh fish while kids stay happy.
There’s Bigfoot gear too, including bandanas sized for dogs. Your pup might leave with a new souvenir. That’s a fun detail for a coast road trip.
Need space for a bigger crowd? Squatchsami Fish and Chips Outpost can be rented for parties and special occasions. Birthdays, gatherings, and even out-of-office meetings all fit.
Catering is offered as well. Imagine your next event featuring scratch-made chowder from a seasoned Oregon chef. Your guests would definitely talk about it later.
The quirky name ties it all together. Squatchsami blends sasquatch and tsunami, two big Pacific Northwest legends of sorts. It’s goofy, memorable, and fits a place that takes food seriously but never itself. So gather the crew, grab a table, and let the chowder do the convincing.
