Another Recipe Kitchen Tested by the Party Saviors

Duke's (Inspired) Clam Chowder

Dukes Chowder House is a Seattle institution, famous for it's clam chowder.  We think this recipe comes close to the original!
PREP TIME: 15 minutes
COOK TIME: 30 minutes
  • 4 slices thick sliced bacon, diced
  • 1 medium onion, diced
  • 3 stalks celery, diced
  • 8 small red potatoes, blanched for 5 minutes and diced
  • 4 cups heavy cream
  • 4 cans minced clams with juice
  • 1/3 cup flour
  • 1/2 cup half-and-half
  • 3 ounces butter 
  • 1 1/4 cups clam juice
  • 1 clove garlic chopped
  • 1/16 tsp white pepper
  • 1/16 tsp black pepper
  • 1 pinch cayenne pepper, to taste
  • 1 tsp marjoram
  • 2 tsp dried basil
  • 1 tsp italian seasoning
  • 1/4 tsp dried dill 
  • 1/2 tsp thyme 
  • Fresh parsley for garnish
    1. Saute bacon in large skillet.  Once bacon is translucent and has rendered some fat, add onions, celery, garlic and seasonings.  Saute until veggies are soft.  Stir in the flour and cook for 5 minutes.  Add cream, half and half and clam juice.  Gently simmer until thickened.
    2. In a small sauce pan add potatoes and cover with water.  Bring water to boil.  Boil until potatoes are just fork tender- approx 5 minutes.  Let cool then dice into cubes.
    3. Add clams (with juice) and potatoes to cream mixture.  Simmer another 2 to 3 minutes (plus more if needed), until the correct consistancy is reached.  Garnish with parsley and serve hot.