Seattle denizens do not need to be introduced to Duke's. It has been pumping out this delicious chowder for decades. I visited them recently and they were handing out their recipe with their chowder. I am as pleased as a geoduck in mud to be able to share the recipe with you. Spread the love and make some tonight!
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. 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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (9106g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1040 (21%)|
|Amt Per Serving||% DV|
|Total Fat 115.5g||154 %|
|Saturated Fat 67.9g||340 %|
|Monounsaturated Fat 30.3g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 405.9mg||125 %|
|Sodium 1203mg||41 %|
|Potassium 13806.1mg||363 %|
|Total Carbohydrate 880.2g||259 %|
|Dietary Fiber 144.1g||576 %|
|Sugars, other 736.1g|
|Protein 141g||201 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4902
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