Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Geoduck Clam Chowder
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 499
- Total Fat
- 40
- Saturated Fat
- 25
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 23
- Cholesterol
- 161
- Sodium
- 1095
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
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.