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Geoduck Clam Chowder

Yield: 6 servings

Ingredients and directions for this recipe

10 oz Fresh clam meat; preferably
-Geoduck, cut in 1" pieces
4 tb Unsalted butter
1 1/2 md Onions; diced
4 c Clam juice
2 c Heavy cream
1 lg Carrot; peeled and diced
1 Celery stalk; diced
1 lg Red or white potato; peeled
-and diced
1/4 ts Freshly-ground black pepper
2 ds Tabasco sauce
Juice of 1/2 lemon
=== BEURRE MANIE ===
1/2 tb Unsalted butter; softened
1 tb All-purpose flour

Grind clam meat in a meat grinder through large holes or food processor
until roughly chopped and reserve. Melt butter in a large stockpot over low
heat. Cook onions until soft, about 5 minutes. Add clams and cook an
additional 3 minutes, stirring occasionally to avoid browning. Add clam
juice, turn heat to high, and bring to a boil. Add cream, return to a boil,
then reduce to a simmer. Add carrots, celery, and potato. Cook over
medium-low heat, uncovered, until vegetables are tender, about 10 minutes.
Make beurre manie by mixing butter and flour together with your fingers to
form a smooth paste. Press onto ends of a whisk and stir into soup until
completely and evenly dispersed. Stir in remaining ingredients, taste and
adjust seasonings, and serve immediately. This recipe yields 6 servings.

See also:
Previous recipe Genuine Texas Hotlinks (revised 9-29-99)
Next recipe Geoduck Steak

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Minnesota Minestrone
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