Geoduck Clam Chowder

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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