Dukes Clam Chowder Recipe Seattle

DUKE'S CLAM CHOWDER

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.

SEATTLE'S BEST CLAM CHOWDER

Steps:

• Dice up bacon into small pieces and render in a large stock pot over med-low heat.
• Once bacon has started to turn brown, add the onions and sprinkle with the 1 oz of salt.
• Once the onions get soft and start to turn brown, add the leaks and celery, turn up the heat to med-high and sauté for a couple of minutes until they get tender.
• Add the potatoes, clam base, chopped clams, clam juice, and the thyme.
• Bring to a low simmer, and maintain the simmer until the potatoes are cooked.
• Add the heavy cream and bring to a gentle boil.
• When it starts to boil, add the roux 2 oz at a time, letting the chowder come back to a boil before adding more roux. Make sure you are stirring the entire time here.
• When all the roux is added or the chowder reaches the thickness you like, add the remaining salt and pepper to your taste.
• Please taste it before you add any additional seasoning. Don't add it all just because it lists it in the ingredients. I put the numbers in because I had to and I don't remember just how much to add.
• I recommend serving with some good thick sliced sourdough bread and a few drops of green Tabasco sauce.