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Super Bowl, Super Bet: Seattle-OKC go toe-to-toe...again

Well, no matter what we do down here in Oklahoma City, we seem to be at odds with folks from the Emerald City.

At least since the Seattle Supersonics became the Oklahoma City Thunder.

Last week in my annual pre-Super Bowl hometown recipe column, I chose clam chowder because it’s a dish both Seattle and New England are passionate about. In the column, I mentioned one of Seattle’s most popular purveyors of the seafood soup, Duke’s Chowder House.

Turns out those google news alerts really work because owner Duke Moscrip and friends read it and were happy with what I wrote until near the end when I predicted the Seahawks would fall short in their attempt to repeat at Super Bowl champs.

A bet was issued, me wearing a Seahawks hat for a week should they win and Duke wearing a Patriots hat should New England flatten Seattle like a box of freshly inflated game balls.

It’s an easy bet for me to take because, as written last week, I will be openly pulling for the Seahawks. My good friend Lance Lillard would never forgive me rooting against his beloved S’hawks, not too mention the idea of the NFL’s most narcissistic franchise winning another championship makes me as sick as any Packers fan still feels over what transpired late in the NFC title game a couple of weeks ago.

That said, I did pick the Pats and stand by the prediction. Long before I was Food-Dudeing, I handled The Oklahoman’s weekly NFL coverage and made predictions every week. I used to put a lot of time into it and still like to think I haven’t lost my touch. (I have). So, loathe as I am to do anything to add fuel to the fire that is so easily agitated between Oklahoma City and Seattle, I must root against the team I want to win for the honor of my powers of prognostication.

Perhaps a second straight Super Bowl and the defeat of someone hailing from Oklahoma City will begin the healing between these two great cities linked by an NBA franchise. And perhaps it’ll remove whatever hex currently lies over the franchise formerly known as the Sonics and currently on the outside looking in at the playoffs. The Thunder need all the help they can get this season, including from their ancestral home.

And yes, there will probably be some Twitter barbs flung back and forth during the game, so tune in for that @TheFoodDood; @DukesChowder).

Meanwhile, Duke was kind enough to share the recipe for his chowder, which he tells me is three-time winner of Seattle’s Great Chowder Cookoff.

Duke’s Award-Winning Clam Chodwer


  • 1 pound IQF Surf Clams (all natural)
  • 1 ounce clam juice
  • 1 ounce clam base
  • 4 strips nitrate-free bacon
  • 1 stick butter
  • 2 cups diced celery
  • 2 cups diced onions
  • 1/2 teaspoon basil
  • 1 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon black pepper
  • 2 cups diced red potatoes
  • 1/2 ounce garlic
  • 2 tablespoons parsley
  • 1 tablespoon dill
  • 4 ounces flour
  • 1 1/2 cups milk
  • 2 1/2 cups heavy cream


Blanch diced fresh baby red potatoes in boiling water until tender. Cook and hold separately.

Cook bacon in a heavy-bottomed saucepan over medium-high heat until the bacon begins to crisp.

Add butter,onions,celery and saute until tender. Add flour, lower heat to medium and cook for 7 minutes at 165 degrees.

Mix and dissolve all clam base with clam juice separately. Add clam juice and base mixture to pan. Add dairy products. Add herbs. Heat until almost boiling (185 degrees), blending with a wire whip.

Add blanched red potatoes and clams. Simmer for 2 to 3 minutes.

Cook quickly or serve immediatly. Taste the chowder and realize that you’ve just made the best Clam Chowder on the plant.

Pour yourself a great tasting glass of wine. You deserve it. Enjoy.

Source: Duke Moscrip, Duke’s Chowder House with locations in Tacoma and the Seattle Metropolitan area



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Dave Cathey

The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene. Read more ›