Recipe courtesy of Walrus & Carpenter
Show: Unique Eats
Episode: Hot Spots
Geoduck Chowder
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

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

Preheat the broiler. 

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. 

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. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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