Duke's Clam Chowder

Add Your Own Photo to this Recipe

6
Servings

20m
Prep Time

20m
Cook Time

40m
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

recipe by:
lazyme

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
lazyme

"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

Metric US

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.

Tags : Lunch Main Dish Soups/Stews

Related