Duke’s Chowder Recipe: Easy Steps for Creamy Perfection

Chowder is a comforting, hearty soup that has warmed many hearts and kitchens for generations. Today, we’re diving into a special version known as Duke’s Chowder, a savory blend that combines fresh seafood, creamy textures, and rich flavors into one delightful bowl.

Whether you’re a chowder enthusiast or a newbie looking to try something new, Duke’s Chowder offers a perfect balance of ingredients that will satisfy your cravings and impress your family and friends.

This recipe is easy to follow and uses accessible ingredients, making it a fantastic choice for cozy dinners or weekend gatherings. Ready your ladles and let’s embark on a delicious journey of creamy, sea-kissed goodness!

Why You’ll Love This Recipe

Duke’s Chowder stands out because of its perfect harmony between creamy broth and fresh seafood. Unlike overly thick or bland chowders, this recipe strikes a balance that keeps every spoonful exciting.

The fresh clams, tender potatoes, and smoky bacon create layers of flavor that make this chowder unforgettable. It’s incredibly versatile—ideal for chilly nights or as a luxurious starter for special occasions.

Another reason to love this recipe is how approachable it is. Whether you’re cooking for the first time or a seasoned chef, the steps are straightforward, and the ingredients are easy to find.

Plus, it’s a crowd-pleaser that can be doubled or halved as needed.

Ingredients

• 4 cups fresh clams (or 2 cups canned clams with juice)
• 4 slices of bacon, chopped
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 3 cups fish or clam broth
• 2 cups heavy cream
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• 1 bay leaf

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or heatproof spatula
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle
• Small bowl (for flour slurry)
• Fine mesh strainer (optional, for clam juice)

Instructions

1. Prepare the clams: If using fresh clams, scrub and rinse them under cold water. Steam the clams in a pot with a cup of water until they open (about 5-7 minutes). Remove the clams from shells and set aside. Reserve the clam juice by straining it through a fine mesh to remove grit.
2. Cook the bacon: In your large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon bits with a slotted spoon and set aside, leaving the fat in the pot.
3. Sauté aromatics: Add the butter to the bacon fat. Once melted, add the diced onion and garlic. Cook until translucent and fragrant, about 3-4 minutes.
4. Add potatoes and broth: Stir in the diced potatoes, thyme, bay leaf, and clam or fish broth along with reserved clam juice if using fresh clams. Bring to a boil, then reduce heat to a simmer. Cook until potatoes are tender, about 15 minutes.
5. Make the chowder base: In a small bowl, whisk the flour with a little milk to create a smooth slurry. Slowly whisk the slurry into the simmering broth to thicken. Stir continuously to avoid lumps.
6. Add cream and milk: Pour in the heavy cream and remaining milk. Stir gently and heat the chowder without boiling to prevent curdling. Let it warm through for 5 minutes.
7. Combine clams and bacon: Add the cooked clams and reserved bacon bits back into the pot. Stir to combine and gently heat for another 3 minutes. Season with salt and black pepper to taste.
8. Final touches: Remove the bay leaf and sprinkle fresh parsley on top before serving.

Tips & Variations

“For the best flavor, always use fresh clams when possible. If fresh clams aren’t available, canned clams with juice can be a great alternative.”

• Vegetarian option: Skip the clams and bacon, and add smoked paprika for a smoky flavor. Use vegetable broth instead of fish broth.
• Extra thickness: For a thicker chowder, mash some of the cooked potatoes directly in the pot before adding the cream.
• Spice it up: Add a pinch of cayenne pepper or a few dashes of hot sauce for a subtle kick.
• Herbal twist: Swap thyme with fresh dill or tarragon for a different herbaceous note.
• Make ahead: This chowder tastes even better the next day! Store in an airtight container in the fridge for up to 2 days.

Nutrition Facts

Serving Suggestions

Duke’s Chowder is a wonderful centerpiece for any meal. Serve it with warm crusty bread or oyster crackers to soak up every creamy drop.

A crisp green salad with a lemon vinaigrette pairs beautifully to cut through the richness.

For a heartier meal, accompany the chowder with a side of garlic roasted vegetables or a baked potato topped with chives and sour cream. If you’re entertaining, consider serving small bowls of chowder as an elegant appetizer to a seafood dinner.

Conclusion

Duke’s Chowder is a timeless classic that brings warmth and comfort to your dining table. Its rich, creamy base combined with fresh clams and smoky bacon creates a flavor profile that is both satisfying and memorable.

This recipe is easy enough for weeknight dinners yet special enough for entertaining guests. With simple ingredients and straightforward steps, you can create a bowl of chowder that tastes like it came from a seaside restaurant.

Give this recipe a try, and you might just find yourself making it a staple in your home kitchen.

Don’t forget to explore more delicious recipes like Classic New England Clam Chowder, Seafood Bisque, and Homemade Crab Cakes for your next culinary adventure!

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