DukeTales

Duke's Seafood entree featuring Mary's Chicken

Duke’s Seafood is Now Proudly Serving 100% Organic Mary’s Chicken. Come Taste the Difference!

Almost 10 years ago, we started searching for 100% organic chicken for our restaurants. Not only because organic chicken tastes incredible, but we believe in supporting farmers who are excellent animal stewards and who treat the land with care. Sourcing organic chicken wasn’t easy! So we worked with our supplier at the time and after…

Read More...
Duke's Seafood GMO-free french fries, a beef burger, fish and chips, and a bloody mary cocktail

The Perfect French Fry – Now at Duke’s Seafood

Recently, it was brought to our attention that the French fry we all know and love at Duke’s wasn’t 100% GMO-free. It was very close, but that wasn’t good enough for us. After months of searching and taste-testing, Duke’s Executive Chef Alan Caraco and his team discovered Frites Street, a small French fry company making Belgian-style…

Read More...
Duke's Seafood Killer Prawns Appetizer

Why Our Prawns Are Simply the Best

If you’ve spent any time at Duke’s, you know that we bring you only the best when it comes to quality, taste, and sustainability.   But sourcing is a tricky corner of the food industry. Did you know Duke’s Seafood once served farmed prawns? Let us explain… Back when we first started experimenting with prawns, everybody was…

Read More...
Duke's Seafood Bowl of Steamed Clams

Cl’amour at First Bite

“Most people have no idea we source our clams this way,” says Duke Moscrip, founder and co-owner of Duke’s Seafood. Here at Duke’s Seafood, we love our clam chowder, and if the 360,000 servings we dished up in 2022* are any indication, you love it too! It’s a recipe with a long and wonderful history—one…

Read More...

Our Contributors

Most Popular

Dukes Chowderhouse dishes

Wild Bill Ranniger

is the heart of the kitchen at Duke’s Seafood and makes food ideas come to life. Wild Bill has been part of Duke’s team for 22 years, adding his spicy and wild style to everything he creates. Bill’s boundless creativity gives our company its saucy personality. Watch for Bill’s take on cooking and preparing seafood and other dishes on this blog, and don’t forget to watch his YouTube videos that really show how it’s done. Wild Bill is the corporate executive chef, but everyone calls him “The Food Dude.”

20151209_DukesChowderHouse_0221

Duke Moscrip

is the founder and chief innovator of Duke’s Seafood. He is passionate about sustainably sourced food and searches the country for the best of the best for the restaurant. Duke is known for his outrageous “Capers,” wild ideas that never fail to shake things up. Look for Duke when you visit—he’s almost always hungry!

A1M8gLVCPgL._UY200_

Amy (Moscrip) Waeschle

is a writer and the author of Going Over the Falls and Chasing Waves, A Surfer’s Tale of Obsessive Wandering. Her passions start with surfing. Never slowing down, Amy also runs mountain trails, hikes, and seems to have a knack for finding hidden foodie gems when she travels. She lives in Poulsbo, Washington with her family. Amy is an expert regarding all things gluten-free and was the inspiration behind many of Duke’s Seafood gluten-free recipes. For the blog, she shares her insights into “growing up with Duke” and tells stories of her food and drink discoveries around the