Best 2 Dukes Clam Chowder Recipes

Duke's Clam Chowder is a classic seafood dish that has been enjoyed for generations. It is a rich and flavorful soup made with fresh clams, potatoes, vegetables, and a creamy broth. Duke's Clam Chowder is a versatile dish that can be served as an appetizer, main course, or even a snack. It is also a great way to use up leftover clams. Whether you are a seafood lover or just looking for a comforting and delicious meal, Duke's Clam Chowder is a great choice.

Let's cook with our recipes!

DUKE'S CLAM CHOWDER

Duke's Clam Chowder image

This is a good clam chowder, from Duke's Restaurants in Seattle, Wa. They are famous for their clam chowder.

Provided by lazyme

Categories Chowders

Time 40m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

4 slices bacon, diced
1 medium onion, diced
3 stalks celery, diced
1/4 lb new potato, blanched and diced
4 cups heavy cream
1 1/2 cups clams, chopped
1/3 cup flour
1/2 cup half-and-half
3 ounces butter
2 ounces clam base
1 1/4 cups clam juice
1 pinch garlic, chopped
1 pinch white pepper
1 pinch black pepper
1 pinch cayenne, to taste
1 teaspoon marjoram
2 teaspoons fresh basil, chopped
1 teaspoon italian seasoning
1/4 teaspoon dill
1/2 teaspoon thyme
2 bay leaves
1/8 cup fresh parsley, chopped

Steps:

Cook bacon until transparent.
Add butter, onions, celery and all the seasoning except dill and parsley.
Cook until tender. Add flour and cook 3 to 4 minutes over low heat.
Add all dairy products, clam nectar and base. Heat just under boiling point.
Steam potatoes and cool.
Add chopped clams and potatoes. Bring to a boil slowly and cook 2 to 3 minutes. Add dill and parsley and serve.

DUKE'S CLAM CHOWDER RECIPE

Duke's Clam Chowder Recipe image

Provided by mutzali

Number Of Ingredients 19

Ingredients

3 oz. diced bacon (approximately 4 slices)
1 medium diced onion
3 stalks diced celery
1/4 lb. diced new potatoes (blanched)
4 cups heavy cream
1 1/2 cups chopped clams, fresh or frozen
1/3 cup flour
1/2 cup half & half
3 oz. butter
2 oz. clam concentrate or clam base
1 1/4 cups clam juice or nectar
1 pinch chopped fresh garlic, white pepper, black pepper, cayenne pepper to taste
1 teaspoon marjoram
2 teaspoons chopped fresh basil
1 teaspoon Italian seasoning
1/4 teaspoon dill
1/2 teaspoon thyme
2 bay leaves
1/8 cups chopped fresh parsley

Steps:

Cook bacon until transparent. Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender. Add flour and cook for another 3 - 4 minutes over low heat. Add all dairy products, clam nectar and base. Heat just under boiling point. Steam potatoes and cool. Add chopped clams and potatoes. Bring to a boil slowly and cook for 2 - 3 minutes. Add dill and parsley.

Tips:

Use fresh clams. Fresh clams have a sweeter, more delicate flavor than canned clams. If you can't find fresh clams, you can use canned clams, but be sure to rinse them well before using.
Soak the clams in salt water. This will help to remove any grit or sand from the clams.
Use a variety of vegetables. This will give your chowder a more complex flavor. Some good vegetables to use include celery, carrots, onions, potatoes, and corn.
Don't overcook the clams. Clams are very delicate and can easily become tough if they are overcooked. Cook them just until they are opaque.
Season the chowder to taste. Add salt, pepper, and other seasonings to taste. You may also want to add a splash of lemon juice or vinegar.
Serve the chowder hot. Clam chowder is best served hot, with a side of crackers or bread.

Conclusion:

Duke's Clam Chowder is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious bowl of clam chowder that your family and friends will love.