Geoduck Chowder
6 servings
Ingredients
- 10 oz sliced geoduck
- 4 tbsp unsalted butter
- 1 1/2 onions, diced
- 4 cups clam juice
- 2 cups heavy cream
- 1 large carrot, peeled and diced
- 1 celery stalk, diced
- 1 large red or white potato, peeled and diced
- 1/4 tsp black pepper
- 2 dashes Tabasco sauce
- 1/2 lemon, juiced
Beurre Maine:
- 1/2 tbsp unsalted butter, softened
- 1 tbsp flour
Directions
1. Grind geoduck in meat grinder until roughly chopped.
2. Melt butter over low heat in a large stockpot. Cook onions until soft.
3. Add geoduck and cook an additional 3 min, stirring occasionally to avoid browning.
4. Add clam juice and bring to a boil.
5. Add cream and return to a boil, then reduce to a simmer.
6. Add carrots, celery, and potato. Cook over medium-low heat until veggies are tender, about 10 min.
7. Make the Buerre Maine by mixing softened butter and flour together to form a paste. Press into a whisk and stir into soup until evenly dispersed.
8. Stir in remaining Ingredients, adjusting seasonings to taste.
Ashley's Recommendations: Can lessen fat content of this geoduck chowder by substituting half and half or milk, using cornstarch to thicken.
Recipe source: Astray.com
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