We really pride ourselves on our chowder.*

It was inspired by my grandfather, John Fitzgerald Cox who claimed to make the best clam chowder in New England.  And I guess he really knew what he was talking about because we’ve won just about every award a restaurant can win, using his recipe for our rich and tasty chowder.  As a matter of fact, for three years in a row, Duke’s Chowder House was the unprecedented champion at the Seattle Chowder Cook Off.  I guess I’m a lot like my grandfather.  He used to hang out with his pals at the Stonebridge Inn in Fall River, Massachusetts, drink Old Boh Beer and Schenley’s Reserve and do a lot of bragging about that chowder . . and I haven’t been able to stop bragging either . . . ever since we made our first pot at Duke’s over 31 years ago.

Since that time, we’ve added some exciting variations on the original recipe that we hope you’ll enjoy.  And we hope you’ll like the rest of our menu just as much.  Our Caesar Salads have always been top-ranked according to the Seattle Times survey.  We won the Best Seafood Contest with our Pan Seared Salmon recipe and our newest creation, Halibut Macadamia was voted the best new seafood entrée in all of Seattle.
Most of all, we hope you’ll feel as comfortable here as you do around your own kitchen table.  We’ve tried to create a cozy, comfortable and affordable neighborhood kind of place you you’ll come back to often.
Thanks again for coming to Duke’s Chowder House!

These recipes deviate from traditional clam chowder but I think my Grandfather would understand.  After all, he used to tell me that variety is the spice of life.  So try one of our other chowders and bring a little variety into your life, too!  I know you’ll just love the taste.



*from the French word chaudiere, a pot.  Meaning:  cooked in a cauldron
It wasn’t long after my Grandfather presented me his clam chowder recipe, that I began thinking about other chowders.  I wondered how they would taste.  Could anything be better than clam chowder?  Just to find out, our chefs and I began experimenting with crab, lobster, mussels, crayfish and some of our other favorite foods.  And what an experiment it was!  I think we came up with the best chowders I’ve ever tasted.  The Crab and Bourbon Chowder is so delicious, it makes my mouth water just to think of it.  And the Northwest Seafood Chowder is absolutely unbelievable!  The Lobster Pernod Chowder will transport you out of this world.