Duke's Clam Chowder

Duke's at Green Lake, Seattle

Years ago before Tom and I got married and moved away, we both lived in the Seattle area.  I lived near Northgate and Tom would come over and take me for walks around Green Lake.  Many, many times we would then go to Duke's at Green Lake for a little dinner.  As a matter of fact, it was there at that Duke's that my then-fiance and I decided over Chardonnay and clam chowder to elope instead of having a wedding.  That was a decision neither of us has ever regretted.

Shortly before that, Duke's had printed the recipe for their clam chowder on cute glossy little postcards and passed them out to patrons.  I still have that recipe card, and below is that incredible recipe for one of the best clam chowders out there.  I hope you make as many fond memories while eating this as I have had.

 Duke's Clam Chowder

• 4 slices bacon, diced
• 1 medium onion, diced
• 3 stalks celery, diced
• 1/4 lb new potato, blanched and diced
• 4 C heavy cream
• 1 1/2 C clams, chopped
• 1/3 C flour
• 1/2 C half-and-half
• 3 oz. butter
• 2 oz. clam base
• 1 1/4 C clam juice
• 1 pinch garlic, chopped
• 1 pinch white pepper
• 1 pinch black pepper
• 1 pinch cayenne
• 1 t marjoram
• 2 t fresh basil, chopped
• 1 t Italian seasoning
• 1/4 t dill
• 1/2 t thyme
• 2 bay leaves
• 1/8 C fresh parsley, chopped

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

This recipe also posted on Real Food Wednesdays.