Duke’s Chowder House – Seattle

This is one of my favorite restaurants. There is very little on the menu that I don’t like, but there are certainly several things that can’t be missed. The menu calls the Caesar Salad “award-winning” which means very little if no one thinks so but the person handing out the award. This, however, deserves the award. It is one of the best tasting caesar’s I’ve had. And when they have the Steamed Mussels in White Wine Broth on the menu, I am the first to order it.

I came up with the following recipe for the times when this item is not on the menu:

Steamed Mussels in White Wine Broth

INGREDIENTS

2 tablespoons butter
1/4 cup shallots, minced
3/4 cup dry white wine
2 cups vegetable broth
3 pounds mussels, cleaned and debearded
1/2 cup chopped fresh parsley
ground white peppercorns to taste

DIRECTIONS

In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
Discard any mussels that are open prior to cooking. Pour in wine, broth and mussels. Increase heat slightly and steam mussels until shells open, about 5 minutes.
Place mussels in bowls and add cooking liquid , sprinkle with parsley and pepper to taste. Serve immediately with dense, crusty bread.

My Version of Duke’s Lobster Pernod Chowder:

INGREDIENTS

1/2 cup butter
1 large onion, minced
1/4 cup all-purpose flour
1 1/2 pounds lobster meat
5 cups vegetable broth
1/2 cup Pernod
1 pound potatoes, peeled and chopped
3 cups half-and-half cream
salt and pepper to taste
1/2 teaspoon chopped fresh dill

DIRECTIONS
Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
In a separate pot, heat lobster in veggie broth and pernod on low heat. Do not boil. Simmer for 5-7 minutes.
In a small saucepan, cover peeled and chopped potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
Slowly pour hot lobster and broth into butter/flour mixture, stirring constantly. Continue stirring and slowly bring to a slow boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.

There are a couple of locations, but the best one is on Greenlake. Go for a walk afterwards in the park across the street. It’s wonderful.