Duke's Clam Chowder
Servings
Prep Time
Cook Time
Ready In
Recipe: #35704
September 16, 2020
Categories: Lunch, Main Dish, Soups/Stews, Shellfish, Dairy, Vegetables, North American, Pacific Northwest, Clone/Copycat Recipes, Stove Top, Clams, All Occasions more
"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."
Ingredients
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.