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Craveable Clam Chowder – Duke’s Award-Winning “Champion”(gluten-free)

Mouthwatering and GLUTEN FREE clam chowder. As a three-time winner of the Chowder Cook-off, Duke’s has perfected this comforting dish. 
Print Recipe
Prep Time 45 minutes
Cook Time 3 hours
Course Main Course, Side Dish, Soup
Cuisine American, seafood
Servings 4

Ingredients
  

  • 2 c red potatoes diced
  • 4 slices nitrite-free bacon
  • ½ c butter
  • 2 c onion diced
  • 2 c celery diced
  • 1 tbsp fresh garlic chopped
  • ½ c flour or Duke's GF Flour Blend
  • 2 tbsp clam base see shopping tip below
  • 1½ c clam juice
  • 1½ c milk
  • 2½ c heavy whipping cream
  • ½ tsp fresh organic basil leaves diced small
  • 1 tsp fresh organic thyme stems removed and diced small
  • ½ tsp dried marjoram
  • ⅓ tsp black pepper
  • 2 tbsp fresh organic parsley stems removed and diced small
  • 1 tbsp fresh organic dill stems removed and diced small
  • 1 lb IQF Surf Clams all natural

Instructions
 

  • Blanch potatoes in boiling water until tender. Cool and set aside.
  • Cook bacon in heavy-bottomed saucepan until crispy.
  • Add butter, onions, celery, and garlic, and sauté until tender. Make roux by adding flour. Stir well to incorporate.
  • Continue stirring and bring mixture to 175 degrees then cook for exactly 7 minutes. Do not brown roux.
  • In a separate bowl, mix clam base with clam juice until dissolved.
  • Add to the roux (adding it after the roux has cooked prevents roux balls from forming).
  • Add the milk and cream, then the herbs. Heat until almost boiling (185 degrees), blending constantly with a wire whisk.
  • Add blanched red potatoes and Clams. Simmer at 185 degrees for 2 to 3 minutes or if possible, several hours.
  • The chowder will taste dramatically better after a “cure” or when the herbs have bloomed and the flavors have fully emulsified.
  • Serve at 165-175 degrees.

Notes

Chef “Wild” Bill tip: Custom Culinary makes an all-natural clam base developed for Duke’s. Purchase it in 1lb containers on Amazon.com under the Gold Label Clam brand.
Chef “Wild” Bill tip: if serving this the next day, place chowder in a 2-inch deep pan and refrigerate. The pan needs to be exactly 2 inches deep or the mixture will not get below 41 degrees in the proper time for safe food handling.
Keyword chowder, easy summer dinner, lunch, seafood, seafood chowder, summer dinner