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.
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Duke's Award-Winning “Champion” Clam Chowder
Makes ¾ gallon
- 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.