Geoduck Chowder

Name: Geoduck Chowder
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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

Recipe courtesy of Walrus & Carpenter

Show: Unique Eats

Episode: Hot Spots

Geoduck Chowder

0 Reviews

Level: Easy

Yield: 4 servings

Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1602

Total Fat

166

Saturated Fat

100

Carbohydrates

18

Dietary Fiber

1

Sugar

13

Protein

18

Cholesterol

592

Sodium

1250

Total: 35 min
Prep: 15 min
Cook: 20 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1602

Total Fat

166

Saturated Fat

100

Carbohydrates

18

Dietary Fiber

1

Sugar

13

Protein

18

Cholesterol

592

Sodium

1250

Total: 35 min
Prep: 15 min
Cook: 20 min

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 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

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.