Celebrate International Chowder Day


by New Day Producers


Posted on November 10, 2011 at 12:05 PM

Updated Thursday, Nov 10 at 6:51 PM

November 10th is "International Chowder Day,” as declared by Mayor Nickels back in 2005. We had Duke Moscrip of Duke's Chowder House here to show us what makes his award-winning recipes so special.


Duke’s crews will be serving up FREE small bowls of Award Winning Clam Chowder Thursday, November 10, all day and night while supplies last at all six Duke's locations.

For more on Duke’s Chowder House, visit www.dukeschowderhouse.com/
Duke's Award Winning Clam Chowder

1 pound Clams, fresh
1 1⁄2 cups Clam Juice
1 ounce Clam Base
Step 1
To Make Clam Stock: In a saucepan, combine the fresh clams, clam juice and clam base. Steam clams until opened, lower heat and simmer for 3 -4 mins. Strain stock, remove clam meat; discard shells; reserve meat and stock.


4 strips Bacon
4 ounces Butter, 1 stick
2 cups Celery, diced
2 cups Onion, diced
1⁄2 teaspoon Dried Basil
1 teaspoon Dried Thyme
1⁄2 teaspoon Ground Marjoram
1⁄2 teaspoon Black Pepper
2 Dried Whole Bay Leaves
1⁄2 ounce Garlic
Step 2
Cook bacon in heavy bottomed saucepan until the bacon begins to crisp. Add butter, onions, celery and all the seasonings except the dill and parsley. Saute until tender.


2 1⁄2 ounces Flour
Step 3
Add flour, lower heat and cook for 3- 4 mins.


1 1⁄2 cups Milk
2 1⁄2 cups Heavy Cream
Step 4
Add all the dairy products, clam juice and clam base. Heat until almost boiling, blending with a wire ship.


2 cups Red Potato, diced
2 tablespoons Dried Parsley Flakes
1 tablespoon Dried Dill Weed
Step 5
Add blanched red potatoes and clams. Bring to a boil and simmer for 2 - 3 mins. Whip in the dill and parsley and serve.