Entree: United States – Pacific Northwest (Washington) – Geoduck Chowder

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 2 large geoducks, shucked and sliced crosswise into 1/4-inch (6 mm) slices, approx. 1.25 lb (570 g) usable meat
- 1.5 lb (680 g) Yukon Gold or new potatoes, peeled and cut into 1/2-inch (1.2 cm) dice
- 4 slices thick-cut bacon, chopped, approx. 4 oz (115 g)
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 2 stalks celery, finely chopped, about 1 cup (120 g)
- 1 leek (white and light green only), cleaned and thinly sliced, about 1 cup (90 g)
- 3 tbsp (42 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) low-sodium seafood or fish stock
- 1 cup (240 ml) bottled clam juice
- 1 1/2 cups (360 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1 bay leaf
- 4 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1.25 g) freshly ground black pepper
- 1/4 tsp (0.5 g) smoked paprika (optional)
- 2 tbsp (8 g) chopped fresh dill
- 1 tbsp (15 ml) fresh lemon juice
- 2 scallions, thinly sliced (for garnish), approx. 2 oz (60 g)
- Crusty sourdough, for serving (optional)

Instructions

Short Description:
A rich, creamy chowder highlighting geoduck, a native Pacific Northwest clam, with local potatoes, bacon, and fresh dill for a hearty main-course bowl.

Regional Notes:
This Pacific Northwest version centers on geoduck meat and local potatoes, using a creamy base rather than a tomato or wine-dominant broth found elsewhere. The recipe keeps geoduck cooking brief to preserve its sweet, briny texture and may be finished with fresh dill and lemon, flavors common to regional seafood cooking.

1. Prepare geoduck: Rinse sliced geoduck under cold water and pat dry. If any tougher neck pieces remain, slice them very thinly. Reserve.
2. Cook bacon: In a large heavy pot or Dutch oven over medium heat, add the chopped bacon and cook until crisp and fat is rendered, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate; leave bacon fat in the pot.
3. Sweat aromatics: Add the chopped onion, celery, and sliced leek to the bacon fat and cook over medium-low heat until softened and translucent, about 6–8 minutes. Stir occasionally to prevent browning.
4. Make roux: Add the butter and let it melt. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste, forming a light roux.
5. Deglaze and build broth: Pour in the white wine to deglaze, scraping any browned bits from the bottom. Let the wine reduce for 1–2 minutes, then add the seafood stock, clam juice, bay leaf, and thyme. Stir until incorporated.
6. Simmer potatoes: Add the diced potatoes and bring to a gentle simmer. Cook until potatoes are just tender, about 12–15 minutes.
7. Finish chowder base: Reduce heat to low and stir in the heavy cream and milk. Add the smoked paprika (if using), 1 tsp kosher salt, and 1/2 tsp black pepper. Simmer gently (do not boil hard) for 5 minutes to meld flavors and thicken. Taste and adjust seasoning.
8. Add geoduck: Stir in the sliced geoduck and allow it to poach gently in the hot chowder for 1–3 minutes—just until the slices turn opaque and are tender. Overcooking will make geoduck rubbery.
9. Final seasoning and herbs: Remove the bay leaf and thyme sprigs. Stir in the reserved crisp bacon (reserve a small spoonful for garnish if desired), the chopped fresh dill, and the lemon juice. Adjust salt and pepper to taste.
10. Serve: Ladle the chowder into bowls, garnish with sliced scallions and the reserved bacon. Serve immediately with crusty sourdough on the side if desired.