Geoduck Rice Chowder

Geoduck Rice Chowder under Geoduck Soups

Ashley’s Recommendations: Use low sodium chicken stock for healthier, less salty chowder.

Serves 4


  • 1 cup of short grain rice
  • 2 tbsp of white miso paste
  • 8 cups of chicken stock or water
  • Salt and pepper to taste
  • 1 tbsp of ginger
  • 1 small geoduck, trimmed and sliced thin
  • 2 tbsp of sesame oil
  • 1/2 cup of corn flakes
  • 3 green onions finely chopped


  1. In a large saucepan or soup pot, combine rice and stock or water and bring to a boil. Watch carefully to avoid boiling over.
  2. Turn heat to low and simmer for 1 hour or until rice grains are soft and broken up.
  3. Allow to cool slightly then process in food processor or blender until smooth. Add more stock if soup is too thick and return to pot.
  4. Bring rice chowder to a boil, add miso paste and stir to mix well and season with salt and pepper to taste.
  5. Add ginger and cook for 1 minute to infuse flavors.
  6. Remove from heat, add geoduck slices and stir.
  7. Divide into bowls, garnish with a drizzle of sesame oil, a sprinkle of corn flakes and green onions and serve immediately.