Not One; Not Two; Not Three; but Four Chowders

At Duke’s, it’s not just about the clams

Many Seattle restaurants offer clam chowder. We get that—it’s a Northwest necessity. And at Duke’s, we love clams, too, but why stop with clams? We offer at least four chowders every day, and not only are they full of flavor, they are all gluten free! Can’t choose which one you want? No worries. You can sample them all with our Chowder Sampler.

Lobster Mobster Pernod Chowder is the Grand Duchess of all chowders with baby langoustines and sweet potatoes. Is your mouth watering yet? Below is the recipe if you want to give it a whirl at home.

And don’t forget our popular North by Northwest Seafood Chowder bursting with wild Alaska salmon, halibut, cod, and fresh Penn Cove mussels, all done in a Cioppino-style broth.

Our Ragin’ Cajun Chicken Corn Chowder is hot—but not too hot to handle—with blackened chicken, creole seasonings and sweet corn.

Of course, our Award-Winning Clam Chowder, made with the only preservative-free clams available. The label says, “Clams.” That’s it. They are so fresh that we crafted our recipe to highlight their delicate taste.

Happy hour, lunch, dinner, late night . . . chowder is great any time of day at Duke’s.

Enjoy the recipe below of the Lobster Mobster Pernod Chowder straight from the As Wild As It Gets, Duke’s Secret Sustainable Seafood Recipes cookbook.

 

Duke's Lobster Chowder Recipe

June 15, 2018
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