Duke's Clam Chowder
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."
- 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
Blanch potatoes in boiling water until tender. Cool and reserve.
Cook bacon in a large, heavy-bottomed saucepan until it begins to crisp.
Add butter, onions, garlic and celery. Saute until tender.
Add flour, lower heat and cook for 7 minutes to make a roux.
Mix and dissolve clam base with clam juice in a separate bowl.
Add clam mixture to the original pot.
Add dairy products and herbs.
Heat until almost boiling, blending with a wire whip.
Add blanched potatoes and clams.
Simmer for two to three minutes.
Cool quickly or serve immediately.
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.
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.