Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Duke's Clam Chowder Recipe
    Lost? Site Map

    Duke's Clam Chowder

    Duke's Clam Chowder. Photo by TeresaS

    1/2 Photos of Duke's Clam Chowder

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    lazyme's Note:

    This is a good clam chowder, from Duke's Restaurants in Seattle, Wa. They are famous for their clam chowder.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Cook bacon until transparent.
    2. 2
      Add butter, onions, celery and all the seasoning except dill and parsley.
    3. 3
      Cook until tender. Add flour and cook 3 to 4 minutes over low heat.
    4. 4
      Add all dairy products, clam nectar and base. Heat just under boiling point.
    5. 5
      Steam potatoes and cool.
    6. 6
      Add chopped clams and potatoes. Bring to a boil slowly and cook 2 to 3 minutes. Add dill and parsley and serve.

    Browse Our Top Chowders Recipes

    Ratings & Reviews:

    • on December 11, 2009


      Having lived in the Seattle area for years I am fortunate enough to have eaten at Duke's many times. I have made this recipe many times also, the first time following it exactly and after that making certain modifications. Instead of 4 c heavy cream I use 1 c heavy cream, 1 c half & half, and 2 cups of either whole milk (special occasions) or 2% milk. It is still plenty rich and thick. I also drain the liquid from 4 cans of clams, reserve it to let the sand settle, then use that for the 1.25 c clam juice, adding more if the mixture is too thick. If you can find applewood smoked uncured bacon that is fantastic. Clam base can be hard to find but if you are in Seattle try QFC or whatever replaced Larry's Market :( If you're in the DC area, try Wegmans, Balducci's or Whole Foods. Or ask a reputable seafood market. (Clam base is a thick, moist, paste-like substance that is essentially concentrated clammy deliciousness. If you can't find it it is not the end of the world but it does help.) Now, if someone could just post the recipe for Duke's Pier Pie, which has mysteriously disappeared from their menu, life would be complete....

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 01, 2012


      Sometimes you find that special place to eat that warms your heart every time you think of it. Dukes Chowder House is that place for me. The clam chowder there is so amazing I cant wait to find a new friend just so I can introduce them to the best chowder Ive ever tasted.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2014


      This was delicious! I ignored the instructions on the mondo can of clams I'd picked up at Costco (they come in a 2-pack, I think 52 oz. each of clams and juice) in favor of this recipe. <br/><br/>I do like the notion of draining the liquid first to let the sand settle...the little sandy bits are annoying! <br/><br/>I didn't have clam base, but the recipe didn't seem to feel the lack: I am tempted to buy a jar, if I can find it, though. Better Than Bouillon is what I use for all my beef/chicken/vegetable stocks--no msg, and it comes in a lovely paste that dissolves easily in recipes--and they do make a clam base!<br/><br/>This was rich, thick and velvety, and the fresh parsley at the end was a great touch. I don't think I can go back to Ivar's: It's good, but not chunky and satisfying like this was!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Duke's Clam Chowder

    Serving Size: 1 (372 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 825.4
    Calories from Fat 681
    Total Fat 75.7 g
    Saturated Fat 46.2 g
    Cholesterol 275.9 mg
    Sodium 756.4 mg
    Total Carbohydrate 24.3 g
    Dietary Fiber 1.6 g
    Sugars 3.2 g
    Protein 14.7 g

    The following items or measurements are not included:

    clam base

    italian seasoning

    Ideas from


    Over 475,000 Recipes Network of Sites