

Beer Battered Halibut, Eggless Tartar Sauce, French Fries and Coleslaw
Crispy beer-battered halibut with tangy tartar sauce. A soul-satisfying dinner that's kid-approved!
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Creamy geoduck chowder with fluffy buttermilk biscuits – a soul-satisfying, homestyle comfort food lunch!

A creamy, hearty chowder from the Pacific Northwest, featuring tender geoduck clam, smoky bacon, potatoes, and fresh herbs. A true taste of the sea, perfect for a chilly day.
Serving size: 1.5 cups

Flaky, buttery, and incredibly tender, these Southern buttermilk biscuits are a breakfast classic. With layers upon layers of goodness, they are perfect served warm with butter, jam, or savory gravy.
Serving size: 1 biscuit


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Creamy geoduck chowder with fluffy buttermilk biscuits – a soul-satisfying, homestyle comfort food lunch!
This pacific_northwest dish is perfect for lunch. With 926.6999999999999 calories and 41.52g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Geoduck
Cook Bacon and Sauté Aromatics
Build the Chowder Base
Simmer the Chowder
Finish and Serve
Prepare Oven and Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Place your cubed butter in the freezer for 10-15 minutes while the oven preheats.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, and granulated sugar until well combined.
Cut in the Butter: Add the very cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to prevent the butter from melting.
Add Buttermilk: Create a well in the center of the flour mixture and pour in the cold buttermilk all at once. Use a fork or spatula to stir just until a shaggy, sticky dough forms. Do not overmix; a few dry spots are okay.
Laminate the Dough for Layers: Turn the dough out onto a lightly floured surface. Gently press it together and pat into a 1-inch thick rectangle. Fold the dough into thirds, like a letter. Rotate the dough 90 degrees and pat it out again into a 1-inch rectangle. Repeat the folding and rotating process two more times for a total of three folds. This creates the flaky layers.
Cut the Biscuits: After the final fold, gently pat the dough to a 3/4-inch thickness. Dip a 2.5-inch round biscuit cutter in flour, then press it straight down into the dough. Do not twist the cutter, as this seals the edges and prevents a high rise. Place the cut biscuits on the prepared baking sheet, sides just touching to help them rise taller.
Bake to Perfection: Gently gather and re-pat the scraps to cut out the remaining biscuits. Brush the tops of all biscuits with half of the melted butter. Bake for 12-15 minutes, or until they have risen high and are golden brown on top.
Finish and Serve: As soon as the biscuits come out of the oven, brush them with the remaining melted butter. Serve immediately while warm.