Recipe courtesy of Walrus & Carpenter

Geoduck Chowder

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

4 pieces bacon, par-cooked and small dice, rendered fat reserved

2 tablespoons minced shallots

1 cup bottled clam juice or juice from geoduck

6 cups heavy cream

1/2 cup leeks, whites and greens, small dice, poached in cream

1/2 cup leeks, whites and greens, small dice, poached in cream 

1/2 cup diced cooked potato, such as Maris Piper or Yellow Finn

1/4 cup minced fresh chives

1 geoduck clam, butchered, cleaned, and sliced 1 millimeter-thick against grain

1 geoduck clam, butchered, cleaned, and sliced 1 millimeter-thick against grain 

Salt and freshly ground black pepper

Directions

  1. Preheat the broiler. 
  2. Heat the bacon fat in a heavy-bottomed pot and saute the shallots without coloring. Add the bacon and clam juice and cook until reduced by half. Stir in 4 cups of the cream and continue cooking until again reduced by half. 
  3. Stir in the remaining 2 cups cream, the leeks, potatoes, chives and clams and season with salt and pepper. Bring the chowder to a boil, and then ladle into 4 gratin dishes. Place the chowder under the broiler until golden brown and serve immediately. 

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