Duke's Clam Chowder

6
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"This is a great clam chowder, from Duke's Restaurants in Seattle, Wa. They are famous for their clam chowder and have won 3 awards for it. Years ago, the restaurants handed out recipe cards for this and I posted the original version on another site which got great reviews. Since then, Bill Ranniger, Duke's Chowder House executive chef has updated the recipe and published it in a Seattle magazine. Here is the updated version."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (404.2 g)
  • Calories 683.1
  • Total Fat - 43.4 g
  • Saturated Fat - 24.4 g
  • Cholesterol - 144.4 mg
  • Sodium - 1279.5 mg
  • Total Carbohydrate - 35.9 g
  • Dietary Fiber - 4.6 g
  • Sugars - 12.5 g
  • Protein - 39.9 g
  • Calcium - 176.9 mg
  • Iron - 5.8 mg
  • Vitamin C - 19.4 mg
  • Thiamin - 0.3 mg

Step 1

Blanch potatoes in boiling water until tender. Cool and reserve.

Step 2

Cook bacon in a large, heavy-bottomed saucepan until it begins to crisp.

Step 3

Add butter, onions, garlic and celery. Saute until tender.

Step 4

Add flour, lower heat and cook for 7 minutes to make a roux.

Step 5

Mix and dissolve clam base with clam juice in a separate bowl.

Step 6

Add clam mixture to the original pot.

Step 7

Add dairy products and herbs.

Step 8

Heat until almost boiling, blending with a wire whip.

Step 9

Add blanched potatoes and clams.

Step 10

Simmer for two to three minutes.

Step 11

Cool quickly or serve immediately.

Step 12

NOTE:

Step 13

The clam base can be hard to find. If you live in the Seattle area you can usually find it at a QFC. It can also be ordered from Amazon.

Step 14

The clams used by the restaurants are IQF surf clams (individually quick frozen) and can be purchased from Amazon.

Tips & Variations


No special items needed.

Related