Duke's Clam Chowder
Marilyn Bauer
Duke’s is a must-go in Seattle. As in “must-go ... twice”
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
directions
- 1
Cook bacon until transparent.
- 2
Add butter, onions, celery and all the seasoning except dill and parsley.
- 3
Cook until tender. Add flour and cook 3 to 4 minutes over low heat.
- 4
Add all dairy products, clam nectar and base. Heat just under boiling point.
- 5
Steam potatoes and cool.
- 6
Add chopped clams and potatoes. Bring to a boil slowly and cook 2 to 3 minutes. Add dill and parsley and serve.
Source: Duke's
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