Duke’s Clam Chowder Recipe

This Duke’s Clam Chowder is super famous at Duke’s Seafood restaurants. I know a lot of people who absolutely love it. And if you know me, you know I love surprising my friends and making copycat recipes, it’s just what I enjoy doing.

So, I did a big research project with the help of my wife, who also loves Duke’s Clam Chowder. We worked together and came up with this copycat recipe so you can make Duke’s Clam Chowder at home. The ingredients were actually pretty similar to other clam chowders I’ve made before.

The taste was so good and cozy, even kids who don’t usually like seafood enjoyed this creamy soup. We were really careful making it. I won’t say it was exactly like the one served at Duke’s Seafood restaurants, but honestly, it’s the perfect copycat recipe to get inspired by and make your own version at home.

Ingredients

• 4slices thick-cut bacon, chopped
• 1tablespoon unsalted butter
• 1small onion, diced
• 2 celery stalks, diced
• 1 garlic clove, minced
• 1/4cup all-purpose flour
• 2cups clam juice (from canned clams or store-bought)
• 1cup heavy cream
• 1 1/2cups whole milk
• 2medium russet potatoes, peeled and diced
• 2 cans chopped clams, drained (save the juice!)
• 1 bay leaf
• 1/2teaspoon dried thyme
• Salt and pepper
• Chopped fresh parsley (optional)

How to Make Duke’s Clam Chowder?

Step 1:

Put a big pot on the stove and turn the heat to medium. Add the chopped bacon and cook until it looks crispy. Use a spoon to take the bacon out and put it on a plate. Leave the bacon grease in the pot.

Step 2:

Add butter to the same pot. When it melts, add the chopped onion and celery. Stir and cook until they smell nice, about 5 minutes. Add the garlic and cook just a little more.

Step 3:

Sprinkle flour on the veggies. Stir everything so the flour mixes in. Keep stirring for 1 or 2 minutes.

Step 4:

Slowly pour in the clam juice while stirring. Then add the cream and milk. Stir again until it’s all smooth. Add the potatoes, bay leaf, and thyme.

Step 5:

Turn the heat down low. Let the soup cook for 15–20 minutes until the potatoes are soft when poked. Don’t let it boil too much.

Step 6:

When the potatoes are soft, put in the clams. Let them warm up for about 5 minutes.

Step 7:

Take out the bay leaf and throw it away. Spoon the soup into bowls, add the bacon on top if you want, and maybe some green stuff (parsley). Enjoy.

Kitchen Equipment Needed

• Large soup pot
• Spoon or spatula
• Knife
• Cutting board
• Can opener
• Measuring cups and spoons
• Ladle
• Bowls for serving

What to Serve with Duke’s Clam Chowder?

I love my Duke’s Clam Chowder with pickled cherry peppers, I like to squeeze a bit of the juice and even chop up a few peppers right into the bowl. It adds a touch of spiciness that I can’t get enough of. Sometimes, I pair the chowder with a nice slice of tomato basil bread or even classic garlic bread. My wife is amazing at baking and always has fresh homemade bread around, and honestly, any bread we have goes great with this chowder. You can also serve it with some roasted vegetables.

FAQ

What is Duke’s Clam Chowder made of?

It’s made with clams, potatoes, milk, cream, onions, celery, bacon, and seasonings like thyme and bay leaf.

How does Duke’s Clam Chowder taste and look?

It’s creamy, so smooth, and full of clam flavor with that touch of potatoes.

Can I use fresh clams instead of canned ones?

Yes, you can steam fresh clams and use the meat and juice in the soup.

Is this recipe spicy?

No.

Can I make it without bacon?

Yes, sometimes I didn’t use it too, so you can use some vegetarian alternative.

What if I don’t have clam juice?

You can use seafood stock or chicken broth instead.

Can I freeze this chowder?

Yes, but cream soups can separate when frozen.

How long will leftovers last?

Keep leftovers in the fridge for up to 4 days in an airtight container.

What’s the best bread to dip in it?

I like it with crusty French bread for dipping.

How can I make it gluten-free?

Use a gluten-free flour blend instead of regular flour.

Can I add more vegetables?

Carrots, or peas all taste great in chowder.

What’s the best way to reheat it?

Reheat on the stove over low heat.