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| 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
- Cook bacon until transparent.
- Add butter, onions, celery and all the seasoning except dill and parsley.
- Cook until tender. Add flour and cook 3 to 4 minutes over low heat.
- Add all dairy products, clam nectar and base. Heat just under boiling point.
- Steam potatoes and cool.
- 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.
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