Entree: United States – Pacific Northwest – Geoduck Chowder (Creamy Pacific Northwest clam chowder made with geoduck and potatoes)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 1 large geoduck, meat only, approx. 12 oz (340 g)
- 4 slices bacon, chopped, approx. 4 oz (115 g)
- 2 tbsp (30 ml) unsalted butter
- 1 medium yellow onion, diced, approx. 6 oz (170 g)
- 2 stalks celery, diced, approx. 4 oz (115 g)
- 2 cloves garlic, minced, approx. 6 g
- 1 lb (454 g) Yukon Gold potatoes, peeled and diced
- 1/2 cup (120 ml) dry white wine
- 3 cups (720 ml) clam juice or low-sodium seafood stock
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 2 tbsp (16 g) all-purpose flour
- 1 bay leaf
- 1 tsp (1 g) dried thyme or 1 tsp (1 g) fresh thyme leaves
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Prepare the geoduck: blanch the whole geoduck in boiling water for 20–30 seconds, then transfer to ice water. Remove the siphon and body from the shell, discard the stomach, and trim tough membrane. Slice the siphon thinly and cut the body into bite-size pieces; set aside.
2. In a large heavy pot over medium heat, cook the chopped bacon until crisp and fat is rendered, about 6–8 minutes. Remove half the bacon with a slotted spoon and reserve for garnish.
3. Add butter to the pot with the remaining bacon fat. Sauté the diced onion and celery until softened and translucent, about 6 minutes. Add garlic and cook 30 seconds until fragrant.
4. Sprinkle flour over the vegetables and stir to combine; cook 1–2 minutes to remove the raw flour taste.
5. Deglaze with the white wine, scraping any browned bits, and reduce by half, about 2–3 minutes. Add diced potatoes, bay leaf, thyme, and clam juice (or seafood stock). Bring to a simmer and cook until potatoes are tender, about 12–15 minutes.
6. Reduce heat to low and stir in heavy cream and milk. Gently heat through without boiling. Adjust seasoning with salt and pepper.
7. Add the sliced geoduck pieces to the pot and simmer very gently for 1–2 minutes until just opaque and tender. Stir in lemon juice. Taste and adjust seasoning.
8. Serve chowder ladled into bowls, topped with reserved crisp bacon and chopped parsley. Offer crusty bread on the side if desired.