Recipe of the Month: Duke's Award-Winning "Champion" Clam Chowder

 
By Nick Tolley
Monday, Mar 06, 2017 @ 10:14 AM
 

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 1 lb containers on Amazon.com under the Gold Label Clam brand.

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.

See the original recipe posting here.

Get more delicious Duke's recipes here

 

Blog Categories

  • Attractions
    Read stories and reviews about Seattle attractions including entertainment activites, museums, zoos, and other things to do in Seattle.
  • Day Trips
    Get itineraries and ideas for Seattle day trips and tours of the Puget Sound before you take your next Washington State vacation.
  • Dining
    Get information regarding the best restaurants near Seattle airport and Southcenter Mall.
  • Family
    Find things to do with children in Seattle near SeaTac airport and Southcenter Mall.
  • General News
    Get news and information regarding happenings around Seattle and the Puget Sound.
  • Recipe of the Month
    Every month we will feature a recipe from a local Seattle Southside restaurant.
  • Tips & Tricks
    Find travel tips and vacation tricks for your next trip to Seattle and Washington State.
 

Comments

Be the first to comment on this post!

Add Your Comment!

 

Upcoming Events

Seattle Sounders S2 Mar 26, 2017 @ 02:00 PM. Watch our S2 Sounders team go head to head with some great competition!

Recent Blog Posts

Itinerary: Seattle Southside Foodie Who doesn’t love food? Everyone seems to be a “foodie” nowadays and Seattle Southside is the plac...
Recipe of the Month: Duke's Award-Winning "Champion" Clam Chowder TripAdvisor's #1 restaurant in the city of Tukwila was generous enough to share the recipe for th...