Wednesday, July 16, 2014

Duke's Famous Clam Chowder - YUM

But first a summer blustery walk on the beach on Alki Beach....


Duke's Award Winning Clam Chowder
  • 1 lb. Clams
  • 1 1/2 cups clam juice
  • 1 oz. clam base
  • 4 strips of bacon 
  • 4 oz. butter
  • 2 cups diced celery
  • 2 cups diced onion
  • 1/2 tsp. basil
  • 1 tsp. thyme
  • 1/2 tsp majoram
  • 1/2 tsp. black pepper
  • 2 cups diced red potatoes
  • 1/2 oz. garlic 
  • 2 Tbl. parsely
  • 1 Tbl. dill
  • 4 oz. flour
  • 1 1/2 cups milk
  • 2 1/2 cups heavy cream (secret sauce!)
Blanch diced fresh baby red potatoes in boiling water (until tender). Cool and hold separately.

Cook bacon in heavy bottomed saucepan until bacon begins to crisp.  Add butter, onions, celery.  Saute until tender.  Add flour, lower heat and cook for 7 minutes.  Mix and dissolve all clam base with clam juice in a separate bowl. Add clam juice and base mixture to pot.  Add dairy products. Add herbs.  Heat until almost boiling, blending with a wire whip.  Add blanched red potatoes and clams.  Simmer for 2-3 minutes. Cool quickly or serve immediately. 

Taste the chowder and realize that you have just made the best Clam Chowder on the planet.  Pour yourself a great tasting glass of wine to go with!
(recipe courtesy of Duke's Restaurants in Seattle)

Delish and served in an adorable "dinghy"! 

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