Recipe courtesy of Mary Sue Milliken and Susan Feniger

Geoduck Clam Chowder

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  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 6 servings
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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


  1. Grind clam meat in a meat grinder through large holes or food processor until roughly chopped and reserve.
  2. 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.
  3. 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.
  4. 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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