Duke's Clam Chowder
A copycat of the award-winning Seattle chowder: bacon, a slow 7-minute roux, five fresh herbs, cream and tender clams.
Ingredients
Chowder base
- 2 cups red potatoes diced medium, skin on
- 4 slices bacon nitrite-free, chopped
- 1/2 cup unsalted butter
- 2 cups yellow onion diced medium
- 2 cups celery diced medium
- 1 tbsp garlic finely chopped
- 1/2 cup all-purpose flour or a gluten-free flour blend
- 2 tbsp clam base
- 1 1/2 cups clam juice
- 1 1/2 cups whole milk
- 2 1/2 cups heavy whipping cream
- 1 lb chopped clams frozen surf clams, or canned chopped clams, drained
Herbs and seasoning
- 1 tsp fresh thyme leaves only, chopped
- 1/2 tsp fresh basil chopped
- 1/2 tsp marjoram fresh or dried
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh dill chopped
- 1/2 tsp black pepper
Instructions
- Boil the diced potatoes in salted water until just tender, about 8 to 10 minutes. Drain and set aside.
- In a heavy-bottomed pot over medium heat, cook the chopped bacon until crisp.
- Add the butter, onion, celery and garlic. Cook, stirring, until the vegetables are soft but not browned, about 6 to 8 minutes.
- Sprinkle in the flour and stir to form a roux. Keep stirring until it reaches about 175°F, then cook for 7 minutes without letting it brown.
- In a bowl, whisk the clam base into the clam juice until dissolved. Pour it into the roux gradually, whisking constantly until smooth.
- Whisk in the milk and cream, then add all the herbs and the pepper. Heat to about 185°F, whisking often. Do not let it boil.
- Add the potatoes and clams and simmer gently for 2 to 3 minutes, until the clams are hot. Serve at 165 to 175°F, or keep it on very low heat for an hour or more to let the herbs bloom.
Notes
Clam base is salty, so taste before adding any extra salt. If using canned clams, you can use the drained can liquid as part of the clam juice. Cool leftovers quickly in a shallow pan and refrigerate within 2 hours.