International Chowder Day

Duke's Chowderhouse dishes

Clam chowder from Duke’s Chowder House. Photo by Ingrid Pape-Sheldon Photography

What’s better than a bowl of warm and creamy clam chowder? A free bowl from Duke’s Chowder House. Celebrate International Chowder Day on Tuesday, Nov. 12, with a free small bowl of Duke’s award winning chowder from 11am to 10pm at any of the six Duke’s Chowder House locations.

Duke Moscrip, owner and founder of Duke’s Chowder House, has been in the chowder business for 35 years. Since his first bowl as a child at his grandfather’s house in New England to his three consecutive first-place wins at the Seattle chowder competition back in the 1980s, Duke has mastered chowder down to a science and is sharing his trade secrets in celebration of International Chowder Day.

Want to make chowder like Duke? Follow these simple suggestions from the master himself:

Use all-natural clams–never the canned stuff. Clams are the backbone to this chowder, so don’t skimp on the quality.

Don’t ruin your roux! Master making this mixture of flour and butter to ensure the quality of your chowder.

Leave out the carrots. Instead, try substituting celery–it adds a great crunch.

Know your potato. Duke favors red potatoes because they tend to be less starchy than other varieties.

Get herbal–infuse your chowder with basil, dill, marjoram, parsley and thyme to add essential flavors.

Be patient–chilling your chowder overnight will maximize the flavor.

Test these tips out on your own favorite chowder recipe, and be sure to stop by Duke’s on Tuesday, Nov. 12, for a free bowl of his trademark chowder. Duke’s has six conveniently locations across the Puget Sound with restaurants in Tacoma, Kent Station, Southcenter, Greenlake, Alki and Lake Union. For more information, visit Duke’s Chowder House.

Tuesday, Nov. 12 ll 11am – 10pm ll various locations ll Price: free!

is a contributor to South Sound magazine.
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