Duke's Award-Winning "Champion" Clam Chowder Recipe

Duke's is best known for their chowder! They are the only three-time Award Winner of the Chowder Cook-off, and here is the recipe!

Duke's also has a vast menu featuring scallops, shrimp, seafood chop-chop salad, lobster chowder, clam chowder, mahi tacos, and crisp coconut prawns. The atmosphere is nautical in nature and the restaurant also features a palm-fringed patio and outdoor fireplace for seasonal patio dining.


Join Duke's at the Westfield Southcenter Mall for a great atmosphere, amazing chowders, and all the excitement. Click here for more recipes of the month.

DUKE'S AWARD-WINNING “CHAMPION” CLAM CHOWDER

Makes ¾ gallon

Ingredients:

  • 2 cups diced red potatoes
  • 4 slices nitrite-free bacon
  • ½ cup butter
  • 2 cups diced onion
  • 2 cups diced celery
  • 1 tbsp fresh garlic, chopped
  • ½ cup flour or Duke’s GF Flour Blend (see pg?)
  • 2 tbsp clam base (see shopping tip, below)
  • 1 ½ cups clam juice
  • 1 ½ cups milk
  • 2 ½ cups heavy whipping cream
  • ½ tsp fresh organic basil leaves, diced small
  • 1 tsp fresh organic thyme, stems removed and diced small
  • ½ tsp dried marjoram
  • ½ tsp black pepper
  • 2 tbsp fresh organic parsley, stems removed and diced small
  • 1 tbsp fresh organic dill, stems removed and diced small
  • 1 lb IQF Surf Clams (all natural)

Chef “Wild” Bill tip: Custom Culinary makes an all-natural clam base developed for Duke’s. Purchase it in 1lb containers on Amazon.com under the Gold Label Clam brand.

Directions:

  • Blanch potatoes in boiling water until tender. Cool and set aside.
  • Cook bacon in heavy-bottomed saucepan until crispy.
  • Add butter, onions, celery, and garlic, and sauté until tender. Make roux by adding flour. Stir well to incorporate.
  • Continue stirring and bring mixture to 175 degrees then cook for exactly 7 minutes. Do not brown roux.
  • In a separate bowl, mix clam base with clam juice until dissolved.
  • Add to the roux (adding it after the roux has cooked prevents roux balls from forming).
  • Add the milk and cream, then the herbs. Heat until almost boiling (185 degrees), blending constantly with a wire whisk.
  • Add blanched red potatoes and Clams. Simmer at 185 degrees for 2 to 3 minutes or if possible, several hours.
    The chowder will taste dramatically better after a “cure” or when the herbs have bloomed and the flavors have fully emulsified.
  • Serve at 165-175 degrees.

Chef “Wild” Bill tip: if serving this the next day, place chowder in a 2-inch deep pan and refrigerate. The pan needs to be exactly 2 inches deep or the mixture will not get below 41 degrees in the proper time for safe food handling.

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Author

Nick Tolley