Geoduck Chowder

Sarah MickeyAll Recipes, Geoduck Recipes, Stew & Soup Recipes Leave a Comment

Geoduck Chowder

Makes Approx. 6 Servings

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.

  • 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



Rehydrate, destem, and deseed the nora chiles (how to rehydrate dried chilies). Finely mince them.


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.


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


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.


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.


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


Cook for a few more minutes, until the geoduck has cooked through. Taste & season with salt & pepper.


Serve garnished with the parsley (and the bacon if you held it out of the pot).

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