Clam chowder delicious. It is rich, creamy and full of chewy sea clams. If you're familiar with Seattle, you've likely heard of or dined at Duke's Chowder House. Tylor and I enjoy chowder with an ocean view at their West Seattle location every chance we get. It is... ridiculously good. In attempt to satisfy our need for their legendary clam chowder, we decided to attempt to make a big steamy pot at home. It turned out well and even though we're lacking the ocean view, I'm as happy as a clam. Scroll down for the recipe :)
Duke's Award Winning Clam Chowder
| Yield: 1 Quart 1lb fresh sea clams 1 1/2 cups clam juice 1 oz clam base 4 strips of bacon 4 oz (1 stick) butter 2 cups diced celery 2 cups diced onion 1/2 tsp basil 1 tsp thyme 1/2 tsp marjoram 1/2 black pepper 2 cups diced red potatoes 1/2 oz garlic 2 tbl parsley 1 tbl dill 4 oz flour 1 1/2 cups milk 2 1/2 cups heavy cream | Blanch diced fresh baby red potatoes in boiling water (until tender). Cool and hold separately. Cook bacon in heavy bottomed saucepan until the bacon begins to crisp. Add butter, onions, and celery. Sauté 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 just and base mixture. Add dairy products. Add herbs. Heat until almost boiling (185 degrees), blending with a wire whip. Add blanched red potatoes and clams. Simmer for 2 to 3 minutes at 185 degrees. Cool quickly or serve immediately. Taste chowder and realize that you have just made the best clam chowder on the planet. Pour yourself a great tasting glass of wine. You deserve it. Enjoy. Recipe courtesy of Duke's Chowder House. www.dukeschowderhouse.com |
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