Where to Find the Best Chowder In and Around Seattle Where To Eat Guide

Dukes Award Winning Clam Chowder Recipe

Makes ¾ gallon. Ingredients: 2 cups diced red potatoes; 4 slices nitrite-free bacon; ½ cup butter; 2 cups diced onion; 2 cups diced celery; 1 tbsp fresh garlic, chopped

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2 cups diced onion. 1 tablespoon fresh garlic, chopped. 3/4 cup flour. 1 1/2 cups clam juice. 2 tablespoons clam base. 1/2 teaspoon fresh basil, small dice. 1 teaspoon fresh thyme, stems removed, small dice. 1/2 teaspoon dried marjoram. 1/2 teaspoon black pepper.

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Step. 2 Add the butter to the bacon drippings, then the onion and celery. Cook, stirring occasionally, until slight softened, about 4 minutes. Add the garlic and cook 1 more minute. Sprinkle the flour over the vegetables; cook, stirring constantly, 2 minutes. Gradually stir in the clam juice and milk; whisk until smooth.

13+ Dukes Clam Chowder Recipe LarenBranden

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.

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Drain and set aside. Cook bacon until transparent. Add butter, celery, onion, basil, marjoram, italian seasoning, thyme, bay leaves, garlic and peppers to taste. Cook until vegetables are tender, about 10 minutes. Stir in the flour and cook over low heat, 3 to 4 minutes. Stir in the cream, half and half, clam nectar and concentrate.

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Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*.

Dukes Award Winning Clam Chowder Recipe

Cook bacon in heavy bottomed saucepan until the bacon begins to crisp. Add butter, onions, and celery. Saute until tender. Add flour, lower heat and cook for 7 minutes at 165 degrees. Mix and dissolve all clam base with clam juice separately. Add clam base mixture, milk, cream, and herbs.

Where to Find the Best Chowder In and Around Seattle Where To Eat Guide

Directions: - Blanch potatoes in boiling water until tender. Drain and set aside. - In a separate bowl, mix clam base with clam juice until dissolved. - Chop bacon (diced medium), and cook in heavy-bottomed saucepan until crispy. Add butter, onions, celery and garlic, and sauté until tender. - Then, add flour and stir well to incorporate.

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Step 1. 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.

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Add the thyme and the bay leaf. Step 4. Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Step 5. Meanwhile, chop the clams into bits about the size of the bacon dice. Step 6. When potatoes are tender, add cream and stir in chopped clams and reserved bacon.

Dukes Award Winning Clam Chowder Recipe

Cook bacon until translucent. Add butter, onions, celery, garlic, and all seasonings except parsley. Cook until tender. Add flour and cook for 3 or 4 minutes over low heat. Add all dairy products and clam juice. Heat just under boiling point. Add clams and potatoes. Bring to a boil slowly and cook for 2 or 3 minutes. Add parsley and serve.

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Add bacon drippings, butter, onions, and celery to the pot and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute. Add the flour and cook for 2 minutes. Add the chicken broth and half and half in small splashes, stirring continuously. Add the chicken bouillon, clam juice, and bay leaf.

Where to Find the Best Chowder In and Around Seattle Where To Eat Guide

ingredients. 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.

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A chowder is a stew made from clams or other seafood, usually with pork. Typically, it is served with oyster crackers. It is considered a comfort food because of its thick, rich broth and its flavor. Some people do not like creamy soups, and thus prefer the lighter, tomato-based clam chowder.

13+ Dukes Clam Chowder Recipe LarenBranden

Count on it, the best clam chowder in Seattle. P.S. Now all of our chowders are also Gluten Free! P.S.S. Duke's voted Best Seafood Restaurant in Seattle in KING5 Best of Western Washington (2015), voted best restaurant in Seattle in 425 Magazine (2016), 100% Sustainable Seafood by Smart Catch two years in a row (2015-2016)and the highest rating.

Dukes Award Winning Clam Chowder Recipe

Saute until tender. Add flour, lower heat and cook for 7 minutes. Mix and dissolve all clam base with clam juice in a separate bowl. Add clam juice and base mixture to pot. Add dairy products. Add herbs. Heat until almost boiling, blending with a wire whip. Add blanched red potatoes and clams. Simmer for 2-3 minutes.