Duke’s Clam Chowder Recipe: Easy, Creamy, and Delicious

Clam chowder is a classic comfort food that warms the soul and delights the palate. Among the many variations out there, Duke’s Clam Chowder stands out for its rich, creamy texture and perfectly balanced flavors.

This recipe captures the essence of seaside cooking, combining fresh clams, tender potatoes, and a medley of aromatic vegetables into a hearty, satisfying bowl. Whether you’re looking to impress guests at a dinner party or simply craving a cozy meal on a chilly evening, Duke’s Clam Chowder is the perfect choice.

In this post, I’ll walk you through every step to make this delightful chowder from scratch, ensuring you get that authentic taste every time.

From the very first spoonful, you’ll appreciate the depth of flavor that comes from using fresh ingredients and a few secret touches that make Duke’s recipe truly special. So roll up your sleeves, and let’s dive into making a clam chowder that will quickly become a family favorite!

Why You’ll Love This Recipe

Duke’s Clam Chowder is more than just a soup; it’s an experience. What sets this recipe apart is its perfect balance of creamy richness and fresh clam flavor.

Unlike some chowders that can be too heavy or bland, this version is both hearty and nuanced.

Fresh clams provide a natural brininess that is complemented by the sweetness of sautéed onions, celery, and a touch of bacon. The potatoes add a comforting texture, making each bite satisfying without being overly filling.

Plus, the recipe is straightforward enough for cooks of all skill levels, ensuring great results every time.

Whether you’re a seafood lover or just looking for a delicious new soup to enjoy, Duke’s Clam Chowder will quickly become a go-to recipe in your kitchen.

Ingredients

• 3 dozen fresh littleneck clams, scrubbed and rinsed
• 4 cups clam juice (reserved from steaming clams or bottled)
• 4 slices thick-cut bacon, chopped
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, minced
• 4 medium Yukon Gold potatoes, peeled and diced
• 2 cups heavy cream
• 2 cups whole milk
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme, chopped (or ½ tsp dried thyme)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped for garnish
• 1 bay leaf
• 1 tablespoon lemon juice

Equipment

• Large pot or Dutch oven
• Colander or fine mesh strainer
• Large bowl
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Knife and cutting board
• Small bowl for flour slurry
• Ladle

Instructions

1. Prepare the clams: Place the clams in a large pot with 2 cups of water. Cover and steam over medium heat until the clams open, about 5-7 minutes. Discard any clams that do not open. Remove the clams from their shells, chop them roughly, and set aside. Reserve the clam juice by straining the cooking liquid through a fine mesh sieve into a bowl.
2. Cook the bacon: In your large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and drain on paper towels, leaving the bacon fat in the pot.
3. Sauté the vegetables: Add butter to the bacon fat if needed. Sauté the chopped onion, celery, and garlic in the pot until translucent and aromatic, about 5 minutes.
4. Add potatoes and herbs: Stir in the diced potatoes, thyme, and bay leaf. Pour in the reserved clam juice plus enough water or additional clam juice to cover the potatoes by about an inch. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
5. Make the chowder base: In a small bowl, whisk together the flour and a few tablespoons of cold milk to create a slurry. Slowly stir this into the pot along with the remaining milk and cream. Stir continuously until the chowder thickens, about 5 minutes.
6. Add clams and bacon: Return the chopped clams and cooked bacon to the pot. Heat gently for another 5 minutes, being careful not to boil, to avoid toughening the clams.
7. Season and finish: Remove the bay leaf and stir in the lemon juice. Taste and adjust seasoning with salt and pepper as needed.
8. Serve: Ladle the chowder into bowls, garnish with fresh parsley, and enjoy warm.

Tips & Variations

For the best flavor, use fresh littleneck clams. If unavailable, canned clams can be used, but reduce added salt accordingly.

Tip: Avoid boiling the chowder once the cream and clams are added to keep the clams tender and the soup silky.

Variation: For a smoky twist, add a dash of smoked paprika or substitute bacon with smoked pancetta. To make it dairy-free, use coconut milk or oat milk in place of cream and milk.

Extra texture: Add diced carrots or corn for a sweeter, more colorful chowder.

Nutrition Facts

Serving Suggestions

Duke’s Clam Chowder is delicious served piping hot with crusty bread or oyster crackers. A fresh green salad with a tangy vinaigrette pairs wonderfully to balance the chowder’s richness.

For a special touch, drizzle some extra virgin olive oil or a sprinkle of smoked paprika on top. A chilled glass of crisp white wine, like a Sauvignon Blanc or Chardonnay, complements the seafood flavors beautifully.

Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Conclusion

Duke’s Clam Chowder is a timeless recipe that combines the best of fresh seafood and classic comfort food. With its creamy texture, savory bacon undertones, and tender clams, it’s a dish that satisfies every craving for warmth and flavor.

This recipe is approachable for home cooks yet impressive enough to serve at gatherings or holiday dinners.

By following these detailed steps and tips, you’ll be able to bring a taste of the coast into your kitchen anytime. Whether it’s a chilly winter night or a casual weekend lunch, this chowder is sure to nourish your body and soul.

Give it a try and discover why it’s a beloved recipe for clam chowder enthusiasts everywhere.

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