Geoduck Chowder
A creamy chowder built on the sweet, briny meat of geoduck, Puget Sound's giant burrowing clam.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 18
- carbs
- 24
- protein
- 18
- calories
- 320
Instructions
- 1
Dip the geoduck briefly into boiling water. Peel the tough outer skin from the siphon and body.
- 2
Cut the geoduck meat into tiny cubes, since it is naturally chewy.
- 3
Cook the bacon in a large pot over medium heat until crisp. Remove it and set aside.
- 4
Add onion and celery to the bacon fat. Cook until softened, about 5 minutes.
- 5
Add potatoes and clam juice, then bring to a simmer. Cook until the potatoes are tender, about 15 minutes.
- 6
Stir in the cream and butter. Bring the pot back to a gentle simmer.
- 7
Add the diced geoduck and thyme. Cook for just 3 to 4 minutes, since geoduck toughens if overcooked.
- 8
Season with black pepper. Ladle into bowls and top with the reserved bacon.
Chef's tips
Geoduck meat turns rubbery if simmered too long, so add it near the very end of cooking. If geoduck is unavailable, a mix of clams can match the flavor.
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Reheat gently over low heat, stirring often, without boiling.
Common mistakes to avoid
- •Cooking the geoduck meat too long until it becomes tough.
- •Failing to peel the tough skin off the siphon before dicing.
Serving suggestions
Cooked Geoduck Chowder?
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