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    You are in: Home / Recipes / Duke's Clam Chowder Recipe
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    Duke's Clam Chowder

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • 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....

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    • 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.

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    • on June 12, 2010

      Excellent recipe but It would be just as good with about 1 cup less heavy cream. Our whole family loved it and will be making it again with the one change in the heavy cream amount. THX!

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    • on August 18, 2009

      My husband and I recently ate at Duke's Chowder House in Seattle and thought it was the best chowder we'd ever had. I was delighted to discover this recipe on the Internet and just had to try it, however I don't think it's exactly the same one we had at the chowder house. Delicious, but the large amount of heavy cream in this recipe really weighs down the flavor. You can taste the cream more than you can taste the clams. I will make this again, but I think I'll substitute milk for about half of the heavy cream. Also I couldn't find any "clam base," which may have been why the recipe didn't turn out as good as the one at the restaurant. Still, one of the better recipes out there.

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    • on November 04, 2007

      Thick, rich and creamy! I did cut the fat a bit by replacing half of the heavy cream with evaporated skim milk, but it still was nice and rich. I like that theres not too much bacon in it.... just enough. This is a very well-seasoned clam chowder. A real keeper. Thanx for sharing.

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    • on October 31, 2007

      Hands down the best chowder ever! I Love this chowder and have been eating it for over 10 years... I visit the restaurant on the waterfront everytime I'm in Seattle. Mmmmmm nothing beats a bread-bowl filled with this delicious chowder. They used to give out recipe cards with this on it and I lost mine. Now I have it and will be using this over and over again. Can't thank you enough for posting it!

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    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
    82%
    Total Fat 75.7 g
    116%
    Saturated Fat 46.2 g
    231%
    Cholesterol 275.9 mg
    91%
    Sodium 756.4 mg
    31%
    Total Carbohydrate 24.3 g
    8%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.2 g
    12%
    Protein 14.7 g
    29%

    The following items or measurements are not included:

    clam base

    italian seasoning

    Detailed Nutrition Values About Nutrition Info
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