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Duke's Chowderhouse Clam Chowder

Source of Recipe


Duke's Chowderhouse, Seattle, WA






List of Ingredients



• 3 ounces diced bacon (approximately 4 slices)
  
• 3 ounces butter
  
• 1 medium onion, diced
  
• Pinch chopped fresh garlic
  
• White pepper, black pepper, cayenne pepper to taste
  
• 1 tsp marjoram
  
• 2 tsp chopped fresh basil
  
• 1 tsp Italian seasoning
  
• 1/2 tsp thyme
  
• 2 bay leaves
  
• 1/3 cup flour
  
• 4 cups heavy cream
  
• 1/2 cup half-and-half
  
• 1-1/4 cups clam nectar or juice
  
• 2 ounces clam concentrate or base
  
• 1/4 lb. diced new potatoes, blanched
  
• 1-1/2 cups fresh or frozen chopped clams
  
• 1/4 tsp dill
  
• 1/8 cup chopped fresh parsley
  






Instructions



1. Cook bacon until transparent. Add butter, onions, celery and all of the seasonings (except dill and fresh parsley). Cook until tender.
   
   
2. Add flour and cook for another 3 to 4 minutes over low heat. Add cream and half-and-half, clam nectar and clam base. Heat just under boiling point.
   
   
3. Steam the potatoes and cool. Add the chopped clams and potatoes. Bring to boil slowly and cook for 2 to 3 minutes. Add dill and parsley, and serve.
   
   Makes 1 quart
   (6 to 8 servings)
   
   






Final Comments


Duke's Chowderhouse in Seattle, Washington won the Bite of Seattle Best Clam Chowder award. This is their award-winning recipe, which used to be handed out to their patrons on postcards.