Geoduck Chowder

prep time:: 30 min
total time:: 1 hr

Makes 4 servings

Amy

To truly appreciate the chowder, you must stalk, hunt and capture your own geoduck. It is muddy and messy and worth it. This chowder is unique, amazing, and not for the faint of heart. A PNW original.

ingredients

1 geoduck (2 to 3 pounds)
4 ounces block bacon, cut into 1-inch dice
4 tablespoons unsalted butter
1 large onion, diced
3 ounces diced celery root
2 teaspoons crushed fresh thyme
2 dried bay leaves
1 and half pounds Yukon Gold potatoes, peeled, quartered and finely sliced
3 to 4 cups canned clam juice
2 cups heavy cream
Black pepper to taste
For a garnish
1 tablespoon unsalted butter
1.5 pound fresh chanterelles, cleaned and finely sliced
Salt to feel
2 tablespoons crushed parsley
2 tablespoons crushed chives
Toasted regular crackers

directions

1
1. Working over a bowl to grab the liquid, cut the geoduck out of its shell with a sharp knife. Cut out the delicate belly and discard. Cut the siphon and body apart, and cut the body into -inch dice. Weigh the body meat. Cut the siphon into half-inch slices, slicing only enough to make a total of 12 ounces siphon and body meat.
2
Use the remainder of the siphon for sashimi. Place the densely sliced siphon meat in a food processor and process until coarsely chopped. Put all the geoduck meat in the refrigerator while you resume the recipe. Strain the geoduck liquid into a 1-quart measuring cup. Add enough clam juice to total 4 cups of liquid and set aside.
3
2. In a large pot, cook the bacon over average heat until crispy. Add the 4 tablespoons butter, onion, celery root, thyme and bay leaves, and cook, stirring occasionally, until the vegetables are soft but not browned, about 8 minutes.
4
3. Add the potatoes and the clam juice mixture and increase the heat to high. Bring to a boil and boil bare, stirring occasionally, until potatoes are tender and just start to break up, 8 to 10 minutes.
5
4. Add the cream and reserved geoduck meat to the pot, season with pepper, and take it off the heat to rest for up to an hour. If you’re not serving the chowder within an hour, cool it to room temperature and put it in the refrigerator for up to two days.
6
5. Reheat the chowder over low heat. While it’s heating, arrange the chanterelle garnish. Place a skillet over average-high heat and add 1 tablespoon of butter. Saut the chanterelles, sprinkling with salt, until they’ve browned, about five minutes.
7
6. Provide the chowder in heated plates, garnished with the chanterelles, parsley, chives and toasted regular crackers.