Geoduck Clam Chowder

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 10 ounces fresh clam meat, preferably Geoduck, cut in 1-inch pieces
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 1/2 medium onions, diced
  • 4 cups clam juice
  • 2 cups heavy cream
  • 1 large carrot, peeled and diced
  • 1 stalk of celery, diced
  • 1 large red or white potato, peeled and diced
  • 1/4 teaspoon freshly ground black
  • 2 dashes of Tabasco
  • Juice of 1/2 lemon
  • Beurre Manie:
  • 1/2 tablespoon softened, unsalted butter
  • 1 tablespoon all-purpose flour
Directions

Grind clam meat in a meat grinder through large holes or food processor until roughly chopped and reserve.

Melt butter in a large stockpot over low heat. Cook onions until soft, about 5 minutes. Add clams and cook an additional 3 minutes, stirring occasionally to avoid browning.

Add clam juice, turn heat to high, and bring to a boil. Add cream, return to a boil, then reduce to a simmer. Add carrots, celery, and potato. Cook over medium-low heat, uncovered, until vegetables are tender, about 10 minutes.

Make beurre manie by mixing butter and flour together with your fingers to form a smooth paste. Press onto ends of a whisk and stir into soup until completely and evenly dispersed. Stir in remaining ingredients, taste and adjust seasonings, and serve immediately.


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