Delicious Clam Chowder Recipe for Cozy Evenings

Are you looking for a hearty and flavorful soup to warm up on chilly days? Look no further than Duke’s award-winning clam chowder recipe. This classic New England clam chowder is made with fresh ingredients and is sure to impress even the most discerning palates.

Duke’s clam chowder recipe has received numerous accolades, including being named the “Best Clam Chowder In Seattle” by Northwest Seafood, a reputable seafood restaurant in Tacoma. With such high praise, this recipe is sure to become a household favorite in no time.

Whether you’re a seasoned chef or a beginner in the kitchen, follow along with these step-by-step instructions to make your own batch of Duke’s award-winning clam chowder. Trust us; your taste buds will thank you!

Why You’ll Love This Recipe

Duke's Clam Chowder
Duke’s Clam Chowder

Listen, folks, you don’t want to miss out on Duke’s Clam Chowder recipe. This award-winning dish is not your average New England clam chowder – it’s a flavor explosion that is sure to leave you wanting more!

Have you ever tried a mouth-watering clam chowder that hits all the right spots? Well, Duke’s clam chowder is just that! Loaded with fresh clams, diced red potatoes, crispy bacon bits, and savory seasonings like dill, thyme, bay leaves, and fresh parsley leaves.

One of the things that set this recipe apart is that it uses high-quality ingredients like nitrate-free bacon, fresh garlic, and freshly dug clams. Besides, it allows substitutions like flour or plant-based cream to accommodate different diets.

The result is an excellent texture combo; creamy and chunky at the same time. You get a warm bowl full of flavorsome seafood goodness in every bite.

What I love most about this recipe is its versatility; no two bowls are the same. You can experiment with different variations and substitutions to make it your own— pair it with crusty bread or crackers for dipping.

In short, Duke’s Clam Chowder recipe will give you the best of both worlds – comfort food plus gourmet dining. It’s a game-changing classic chowder perfect for a cozy night in or dinner parties with friends. Trust me; your taste buds will thank you!

Ingredient List

 Shucked clams waiting to dive into the creamy broth of Duke's Clam Chowder
Shucked clams waiting to dive into the creamy broth of Duke’s Clam Chowder

Gather All You Need

Before starting with this exquisite award-winning Clam Chowder Recipe, we must be sure that all the ingredients needed are at your disposal. This recipe is worth every effort, and every ingredient is part of a harmonious blend that will offer you an unmatched culinary experience. So, let’s take a look at the Duke’s Clam Chowder Ingredient List:

  • 4 cups heavy cream
  • 2 cups half-and-half
  • 2 cups diced New England or red potatoes
  • 1/2 cup (1 stick) butter
  • 2 cups diced celery (about 3 stalks)
  • 2 medium diced onions
  • 3 cloves garlic chopped
  • 1/4 cup all-purpose flour
  • 21 oz minced surf clams
  • 4 lbs fresh chopped clams
  • 2 cups clam juice
  • 1 tablespoon clam base
  • 4 slices nitrite-free bacon diced
  • Salt, black pepper, white pepper, and cayenne to taste

Also, we can think about enhancing our dish with additional ingredients such as fresh parsley, bay leaves, thyme, dill, fresh basil, marjoram or any herbs you prefer. The most important thing is to create a perfect mix between spicy and creamy taste that clam chowder offers.

The Recipe How-To

 Aromatic vegetables sizzling in the pot - the perfect base for a hearty chowder
Aromatic vegetables sizzling in the pot – the perfect base for a hearty chowder

Getting Started

Before starting this recipe, make sure you have all your ingredients prepared and ready to go. That way, you can focus solely on the cooking process and not skip a beat! In addition, ensure that you have enough time set aside for this recipe – while it’s not particularly difficult, it does require some time and attention.

Preparing the Vegetables

The first step in cooking Duke’s award-winning clam chowder is preparing the vegetables. Start by dicing the onion, followed by the celery and potatoes. Ensure that the potatoes are relatively uniform in size to ensure even cooking.

Next, take a medium-sized pot and add 4 cups of boiling water along with any leftover clam juice from your canned clams (if you’re using them). Add in the diced potatoes and allow to cook until tender.

Making the Roux

While your potatoes are cooking, it’s time to start making the roux for your chowder. Begin by melting 1 cup of butter (2 sticks) in a large soup pot. Once melted, add in the diced onions and celery and cook until they become tender.

Next, add in 1/2 cup of flour to your butter mixture, stirring continuously to ensure that it does not burn. Cook for about one minute or until the flour has turned a light brown color.

Finishing Off Your Chowder

Now that your roux is complete, it’s time to start finishing off your chowder!

Add 4 cups of heavy cream into your roux mixture, stirring continuously to prevent lumps from forming. Allow it to simmer for a few minutes before adding in your cooked potatoes (including any leftover liquid), diced clams, thyme, bay leaves, garlic cloves and fresh parsley.

Simmer everything together until it reaches a desirable thickness – usually around 30 mins or so – then season with salt and pepper as needed.


For an extra touch of flavor, consider garnishing your chowder with extra crisp bacon bits or chopped fresh herbs like dill or basil before serving!

Enjoy this award-winning clam chowder recipe straight from Duke’s restaurant in Seattle or Tacoma – or create it in the comfort of your own home!

Substitutions and Variations

 A ladle-full of creamy goodness, with chunks of tender clams in every bite
A ladle-full of creamy goodness, with chunks of tender clams in every bite

Duke’s Award-Winning Clam Chowder recipe is perfect for fine dining, but you can always tailor it to your taste. Here are some suggestions for substitutions and variations:

– Add other seafood: While Duke’s clam chowder is a classic New England dish made with clams, you can add other seafood such as crab, lobster, and shrimp. Duke’s seafood chowder is another version of this dish that incorporates various types of seafood.

– Use different potatoes: Instead of using new potatoes, try sweet potatoes or Yukon Gold potatoes. They tend to hold up better in soups and stews compared to russet potatoes, which tend to break down more quickly.

– Experiment with herbs: Though Duke’s clam chowder recipe calls for parsley, bay leaves, thyme, dill, basil, and marjoram, if you don’t have any of these spices on hand you might want to mix and match. Just remember that the key is not to overwhelm the flavor of the clams.

– Go easy on the heat: If you like your food spicy, add a dash or two of cayenne pepper. Black pepper and white pepper work well also provide a subtle heat element.

– Choose different pork products: Substitute bacon with diced ham or sausage. Vegetarians may opt for bringing smoky flavor through liquid smoke or smoked paprika.

Remember that these variations are only suggestions; you can always adjust the ingredients to suit your preferences. Whatever changes you make, be willing to experiment until you find a combination that works best for you.

Serving and Pairing

 The perfect comfort food for a chilly evening - Duke's Clam Chowder simmering on the stove
The perfect comfort food for a chilly evening – Duke’s Clam Chowder simmering on the stove

One of the best things about Duke’s Clam Chowder is its versatility. You can easily pair it with many other dishes to make a complete meal that will satisfy your hunger pangs. This chowder has a rich, creamy consistency with an intense, briny flavor that gives it a unique character. It pairs beautifully with crusty bread, crackers, or even croutons, which add texture and crunch to each spoonful.

If you want to serve something hearty and filling for your guests, you can try pairing Duke’s Clam Chowder with a warm sandwich or a classic burger. The richness of the chowder balances the saltiness of the meat and cheese in the sandwich while adding a touch of creaminess.

If you’re looking for something more light and refreshing, you can pair this clam chowder with a variety of salads or fresh vegetable sides. The acidity and crunch of coleslaw or mixed greens create an interactive contrast with the creamy soup, making your meal more interesting.

If you want to keep things coastal, try pairing Duke’s Clam Chowder with seafood dishes like crab cakes or shrimp skewers. The briny flavor of the clams in the chowder melds well with all kinds of seafood for a flavor experience that’s both familiar and exciting.

Duke’s Award Winning Clam Chowder is perfect for serving in bread bowls at get-togethers like picnics, barbeques or events. This chowder is also great as a main course during any season because it comes packed full of ingredients that are sure to provide comfort.

Overall, there are so many ways to enjoy Duke’s Clam Chowder that you won’t be limited – this clam chowder recipe pairs beautifully not only with red wine but also with white wine; hearty meat dishes; warm sandwiches; light refreshing salads; and all sorts of delicious seafood specialties.

Make-Ahead, Storing and Reheating

If you’re planning to make Duke’s award-winning clam chowder recipe in advance, there are a few things you should keep in mind. First of all, while this recipe can be made ahead of time and will last for a few days in the fridge, it’s important that you store it properly. To do this, simply transfer your chowder to an airtight container and refrigerate until you’re ready to reheat it.

When it comes time to reheat your chowder, there are a couple of different methods you can use. One option is to simply transfer your chowder back to the stovetop and heat it up over medium heat until it’s warmed through. This will take only a few minutes, but be sure to keep an eye on your chowder as it reheats so that it doesn’t boil and overcook.

Another option is to reheat your chowder in the microwave. If you choose this method, make sure that you heat your chowder in several 30-second increments, stirring between each interval so that the temperature is distributed evenly throughout the mixture. Once your chowder is piping hot all the way through, it’s ready to enjoy.

Note that while reheating can be handy when serving leftovers, cooking always impacts the dish texture slightly. So if possible, reheating certain portions at a time is recommended over reheating large batches all at once. Saucepan is preferred over microwave when reheating left-overs.

By keeping these tips in mind, you’ll be able to make Duke’s award-winning clam chowder recipe entirely in advance without sacrificing any of its incredible flavor or texture when it’s time to serve it up later.

Tips for Perfect Results

When it comes to creating the perfect bowl of Duke’s Clam Chowder, there are a few tips that can help elevate your recipe to award-winning status. These tips may seem simple, but they can make all the difference in the final product.

Firstly, it is essential to pay close attention when cooking the potatoes. The key is to avoid overcooking; otherwise, the potatoes will become mushy and break down in the broth. Instead, aim to cook them until tender but still firm enough to hold their shape.

In addition, it is crucial to use fresh and high-quality ingredients whenever possible. Fresh herbs such as thyme, dill, and bay leaves add crucial depth of flavor and aroma to the chowder. Likewise, using fresh garlic instead of pre-chopped garlic from a jar can enhance the overall taste of the dish.

Another tip that can improve your Duke’s Clam Chowder is to be mindful of your clam selection. Choose fresh surf clams over canned ones for a superior taste and texture. Similarly, using clam juice or clam base instead of chicken or vegetable broth can give your chowder an authentic seafood flavor.

Additionally, don’t skimp on the bacon! High-quality nitrate-free bacon will provide the necessary smoky flavor that complements the clams and potatoes perfectly. Cooking the bacon until crispy also adds a satisfying crunch and texture to each serving.

Lastly, to achieve the signature creamy consistency that makes this chowder so irresistible, use a combination of heavy cream and half-and-half. This combination will provide both richness and freshness in each spoonful.

By following these tips for perfect results, you’ll surely impress your guests with your award-winning Duke’s Clam Chowder recipe!


Before concluding the article, let’s dive into some frequently asked questions about Duke’s Clam Chowder Recipe. These are common inquiries that will help clarify any doubts or concerns you may have for a seamless cooking experience. So, without further ado, let’s get to the most pressing questions and uncertainties in this section.

What’s the difference between New England clam chowder and regular clam chowder?

When it comes to clam chowder, the New England style is the thicker, creamier option of them all. This variety uses ingredients like butter, milk, pork, onions, potatoes, and of course, clams. It’s a popular choice often served with oyster crackers, and sometimes called “Boston-style” clam chowder.

What is the thickener in New England clam chowder?

According to an article from The Heart of New England magazine, true New England chowders are not typically thickened with any sort of flour or cornstarch, but instead rely on the natural starches from the potatoes to create a slightly thicker broth when combined with milk or cream. This creates a comforting texture that is unique to this style of chowder.

What is the difference between Boston and Manhattan clam chowder?

When it comes to clam chowder, there are two main varieties: the New England style and the Manhattan style. The New England version is known for its thick and creamy texture, while the Manhattan version is more brothy and tomato-based. Although both use clams as a key ingredient, they have distinct differences in taste and appearance. Despite the differences, both recipes showcase the unique flavors of the clams with their briny and slightly sweet taste.

What is the correct way to cool 5 gallons of clam chowder?

There’s a nifty trick to instantly cool down soups without compromising its taste and quality. Get yourself a big container or clean sink and fill it up with some ice and a small amount of water. Next, put the kettle of soup into the ice bath. This method is called the ice water bath, which is a surefire way to decrease the temperature of your soup safely and quickly.

Bottom Line

In conclusion, Duke’s Clam Chowder Recipe is an award-winning recipe that has become a favorite of many people. It is not only easy to make but also delicious and satisfying. With its fresh herbs, flavorful clams, and creamy broth, this recipe is perfect for seafood lovers and chowder enthusiasts alike.

Whether you’re cooking for a crowd or for a small family dinner, Duke’s Clam Chowder Recipe is a winner every time. It can be served with crusty bread or in a bread bowl for an extra touch of indulgence. This recipe can also be customized to suit your preferences and dietary restrictions.

So why not give it a try? Impress your guests or treat yourself to this savory dish. With Duke’s Clam Chowder Recipe, you won’t be disappointed. You’ll be transported to the Pacific Northwest and the seaside towns of New England with each spoonful.

Thank you for reading this recipe article. I hope you found it helpful and informative. Now go ahead and make yourself some delicious Duke’s Clam Chowder!

Duke's Clam Chowder

Duke’s Clam Chowder Recipe

This is a good clam chowder, from Duke's Restaurants in Seattle, Wa. They are famous for their clam chowder.
No ratings yet
Prep Time 20 mins
Cook Time 20 mins
Cuisine Fusion
Calories 825.4 kcal


  • 4 slices bacon, diced
  • 1 medium onion, diced
  • 3 stalks celery, diced
  • 1/4 lb new potato, blanched and diced
  • 4 cups heavy cream
  • 1 1/2 cups clams, chopped
  • 1/3 cup flour
  • 1/2 cup half-and-half
  • 3 ounces butter
  • 2 ounces clam base
  • 1 1/4 cups clam juice
  • 1 pinch garlic, chopped
  • 1 pinch white pepper
  • 1 pinch black pepper
  • 1 pinch cayenne, to taste
  • 1 teaspoon marjoram
  • 2 teaspoons fresh basil, chopped
  • 1 teaspoon italian seasoning
  • 1/4 teaspoon dill
  • 1/2 teaspoon thyme
  • 2 bay leaves
  • 1/8 cup 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.

Your Own Notes


Serving: 372gCalories: 825.4kcalCarbohydrates: 24.3gProtein: 14.8gFat: 75.8gSaturated Fat: 46.2gCholesterol: 276mgSodium: 756.4mgFiber: 1.7gSugar: 3.2g
Keyword < 60 Mins, Chowders
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