Duke's Clam Chowder

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Recipe: #35704

September 16, 2020

"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 is 6 servings


  • 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 by Step Method

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


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.


No special items needed.

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