Geoduck chowder is delicious, comforting, and easy to make. It’s a great way to utilize the geoduck’s tender body meat after you’d sliced the crisp neck meat for geoduck sashimi or other applications.

Here’s our version, which is a little different (it omits the cream or tomatoes often found in clam chowders) but very, very satisfying.

INGREDIENTS

• Body/mantle meat of two Geoducks, chopped (how to prepare a geoduck)
• Dried Nora Chilies (could also use your dried chiles of choice or omit)
• 3 thick strips of Bacon, cubed
• 1/2 cup Carrot, finely chopped
• 1/2 cup Celery, finely chopped
• 1/2 cup Onion, finely chopped
• 2 cups Potatoes, thinly sliced (we used fingerling potatoes)
• 1/8th tsp Dried Thyme
• 1 Bay Leaf
• 8oz Clam Juice/Broth
• 32oz Vegetable Stock
• 2 tbsp All Purpose Flour
• 3 tbsp Unsalted Butter
• Flat Leaf/Italian Parsley for Garnish

DIRECTIONS

2

Add the cubed bacon to a medium pot and slowly render the fat out over low heat. Once the bacon is crispy, remove it from the pan & reserve it, leaving the fat.

3

Sweat carrots, celery & onions in the bacon fat. Remove from pan (leaving fat) & reserve.

4

Add the butter and the flour to the pot & toast to make a blond roux (how to make a roux). You may have to add a little more flour or butter depending on the amount of residual bacon fat in the pan.

5

Add potatoes, clam broth, thyme, bay leaf, veggies, chile & veggie stock. You can also return the bacon to the pan at this point, or save it for sprinkling over the soup just before serving.

6

Simmer until potatoes are near tender & soup has thickened, then add the geoduck meat.