Best 4 Dukes Clam Chowder Recipes
In this article, we present to you a delectable culinary journey into the realm of clam chowder, a hearty and comforting soup deeply rooted in New England's rich culinary heritage. We have curated a collection of recipes that showcase the diverse variations of this beloved dish, each with its own unique flavor profile and culinary flair. From the classic New England Clam Chowder, known for its creamy broth, tender clams, and savory blend of vegetables, to the Manhattan Clam Chowder, a tomato-based rendition that offers a vibrant and tangy twist, this article has something for every palate. We also explore the rich history of clam chowder, tracing its origins back to the resourceful coastal communities of New England and uncovering the fascinating stories behind its evolution. Delve into the world of clam chowder and discover the culinary treasures that await you in this comprehensive guide.
Check out the recipes below so you can choose the best recipe for yourself!
DUKE'S CLAM CHOWDER
This is a good clam chowder, from Duke's Restaurants in Seattle, Wa. They are famous for their clam chowder.
Provided by lazyme
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- 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.
DUKE'S CLAM CHOWDER RECIPE
Provided by mutzali
Number Of Ingredients 19
Steps:
- Cook bacon until transparent. Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender. Add flour and cook for another 3 - 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 for 2 - 3 minutes. Add dill and parsley.
CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington
Provided by Taste of Home
Time 55m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
THE BEST DAMN CLAM CHOWDER EVER
If you like a thick clam chowder, this recipe is not for you. However, if you like a brothy clam chowder, where you can really taste the clams, this one is for you.
Provided by dawnie2u
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
- Add the onion and cook until softened.
- Add the flour and stir until lightly colored, about a minute.
- Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
- Add the clams, cream, fresh parsley, salt and white pepper.
- Bring to a simmer and serve immediately.
- (You may substitute any type of shellfish, or even fish for the clams in this recipe.).
Tips:
- Select the freshest clams possible. Fresh clams will have a briny smell and tightly closed shells. Avoid any clams with open shells or cracked shells.
- Use a variety of clams. Using a variety of clams, such as littlenecks, cherrystones, and quahogs, will give your chowder a more complex flavor.
- Don't overcrowd the pot. When cooking the clams, don't overcrowd the pot. This will prevent the clams from cooking evenly.
- Cook the clams until they just open. Overcooking the clams will make them tough and chewy. Cook them just until they open, then remove them from the pot.
- Use a good quality clam juice. The clam juice is an important ingredient in clam chowder. Use a good quality clam juice that is made from fresh clams.
- Add vegetables to your chowder. Vegetables such as potatoes, carrots, celery, and onions add flavor and texture to clam chowder. Feel free to add other vegetables that you like.
- Season the chowder to taste. Season the chowder with salt, pepper, and other spices to taste. You can also add a splash of cream or milk for a richer flavor.
- Serve the chowder hot. Clam chowder is best served hot. You can garnish it with fresh parsley or chives.
Conclusion:
Duke's Clam Chowder is a classic New England dish that is easy to make and delicious to eat. By following these tips, you can make a chowder that is sure to impress your friends and family.
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