Duke's Award Winning Clam Chowder
Seattle denizens do not need to be introduced to Duke's. It has been pumping out this delicious chowder for decades. I visited them recently and they were handing out their recipe with their chowder. I am as pleased as a geoduck in mud to be able to share the recipe with you. Spread the love and make some tonight!
- Preparing Time: 20 minutes
- Total Time: 40 minutes
- Served Person: 2
white meat free
tree nut free
nut free
contains gluten
contains red meat
contains fish
contains dairy
- 1 1/2 cups milk
- 1/2 teaspoon basil
- 2 cups celery diced
- 1 teaspoon thyme
- 1/2 teaspoon black pepper
- 1 pound iqf surf clams
- 1 1/2 cups clam juice
- 1 ounce clam base
- 4 strips bacon (nitrate free)
- 4 ounces butter
- 2 cups onion diced
- 1/2 teaspoon marjoram
- 2 cups red potatoes diced
- 1/2 ounce garlic
- 2 tablespoons parsley
- 1 tablespoon dill
- 4 ounces flour
- 2 1/2 cups heavy cream
- Carbohydrate 880.248017301047 g
- Cholesterol 405.861720975664 mg
- Fat 115.507133399396 g
- Fiber 144.108298005633 g
- Protein 141.021598542126 g
- Saturated Fat 67.9032323187126 g
- Serving Size 1 1 Serving (9106g)
- Sodium 1202.99043425351 mg
- Sugar 736.139719295415 g
- Trans Fat 10.594160123016 g
- Calories 4902 calories
Blanch diced fresh baby red potatoes in boiling water until tender. Cool and hold separately. Cook bacon in heavy bottomed saucepan until the bacon begins to crisp. Add butter, onions, and celery. Saute until tender. Add flour, lower heat and cook for 7 minutes at 165 degrees. Mix and dissolve all clam base with clam juice separately. Add clam base mixture, milk, cream, and herbs. Heat until almost boiling (185 degrees), blending with a wire whip. Add blanched red potatoes and clams. Simmer for 2 to 3 minutes at 185 degrees. Cool quickly or serve immediately.
