Dukes Award Winning Clam Chowder Recipe

Drain and set aside. Cook bacon until transparent. Add butter, celery, onion, basil, marjoram, italian seasoning, thyme, bay leaves, garlic and peppers to taste. Cook until vegetables are tender, about 10 minutes. Stir in the flour and cook over low heat, 3 to 4 minutes. Stir in the cream, half and half, clam nectar and concentrate.

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Duke's chowder recipe is distributed freely at each of the restaurants, but don't expect even the most scrupulous attention to its ingredients and proportions to yield the same flavor. ``Part of the secret is in cooking in huge batches,'' Steckler says. ``That's just the way it is.''.

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Step 1. Cook bacon until transparent. Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender. Add flour and cook for another 3 - 4 minutes over low heat. Add all dairy products, clam nectar and base. Heat just under boiling point. Steam potatoes and cool.

Duke's Clam Chowder Recipe Recipe in 2023 Clam chowder

Directions: - Blanch potatoes in boiling water until tender. Drain and set aside. - In a separate bowl, mix clam base with clam juice until dissolved. - Chop bacon (diced medium), and cook in heavy-bottomed saucepan until crispy. Add butter, onions, celery and garlic, and sauté until tender. - Then, add flour and stir well to incorporate.

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Count on it, the best clam chowder in Seattle. P.S. Now all of our chowders are also Gluten Free! P.S.S. Duke's voted Best Seafood Restaurant in Seattle in KING5 Best of Western Washington (2015), voted best restaurant in Seattle in 425 Magazine (2016), 100% Sustainable Seafood by Smart Catch two years in a row (2015-2016)and the highest rating.

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Duke's Seafood Chowder. -. Available Now in the Frozen Food Aisle! Enjoy Duke's Seafood's famous chowders and bisques at home any day of the week with our newly introduced frozen chowder collection. Available at retail locations and locally delivered directly through Sound Bites, this collection has all the flavors of our signature.

Dukes Award Winning Clam Chowder Recipe

Add butter, onions, celery, and garlic. Saute until tender. Make roux by adding flour. Stir well to incorporate. Continue stirring and bring mixture to 175 degrees (79 Celsius) then cook for exactly 7 minutes. Do not brown the roux. In a separate bowl, mix clam base with clam juice until dissolved.

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And don't forget our popular North by Northwest Seafood Chowder bursting with wild Alaska salmon, halibut, cod, and fresh Penn Cove mussels, all done in a Cioppino-style broth. Our Ragin' Cajun Chicken Corn Chowder is hot—but not too hot to handle—with blackened chicken, creole seasonings and sweet corn.

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Duke's Chowder House Kent Station: A little pricey but really good food - See 287 traveler reviews, 55 candid photos, and great deals for Kent, WA, at Tripadvisor.

Kara's Cuisine Corn Chowder with Bacon, Shrimp, and Fennel

ingredients. Cook bacon until transparent. Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender. Add flour and cook 3 to 4 minutes over low heat. Add all dairy products, clam nectar and base. Heat just under boiling point. Steam potatoes and cool. Add chopped clams and potatoes.

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Step 1. Steam potatoes and cool. Cook bacon until transparent. Add butter,onions,celery and all the seasonings except dill and parsley. Cook until tender. Add flour and cook for 3-4 minutes over low heat. Add all dairy products,clam nectar and base. Heat just under boiling point. Add chopped clams and potatoes.

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Duke's Chowder House Kent Station: Chowder samples - See 287 traveler reviews, 55 candid photos, and great deals for Kent, WA, at Tripadvisor.

Duke’s Chowder Smashed Garlic

Boil potatoes, quartered, for 10 minutes until just tender. Rinse in cold water to cool, then dice. 2. Melt butter, add bacon and cook until almost crispy over medium heat. 3. Add celery and.

Farmer’s Chowder what a recipe!

Cook bacon in heavy bottomed saucepan until the bacon begins to crisp. Add butter, onions, and celery. Saute until tender. Add flour, lower heat and cook for 7 minutes at 165 degrees. Mix and dissolve all clam base with clam juice separately. Add clam base mixture, milk, cream, and herbs.

Duke’s Chowder House 479 Photos & 634 Reviews Seafood 3327 Ruston

2 cups diced onion. 1 tablespoon fresh garlic, chopped. 3/4 cup flour. 1 1/2 cups clam juice. 2 tablespoons clam base. 1/2 teaspoon fresh basil, small dice. 1 teaspoon fresh thyme, stems removed, small dice. 1/2 teaspoon dried marjoram. 1/2 teaspoon black pepper.

Duke’s Chowder Smashed Garlic

By Patti Payne. - Columnist, Puget Sound Business Journal. Jan 13, 2016. Talking to restaurateur Duke Moscrip about new his cookbook, "As Wild as it Gets: Duke's Secret Sustainable Seafood.