Geoduck Chowder with Southern Buttermilk Biscuits

Instructions

1. 1

   Prepare the Geoduck

   • Bring a large pot of water to a rolling boil. Prepare a large bowl of ice water. Plunge the whole geoduck into the boiling water for 15-20 seconds.
   • Immediately transfer the geoduck to the ice bath to stop the cooking process. The outer skin on the siphon and body should now peel off easily.
   • Using a sharp paring knife, carefully separate the siphon from the body (mantle).
   • Slice the long siphon meat crosswise into paper-thin rounds. This is crucial for tenderness.
   • Chop the tender body meat into small, 1/2-inch pieces. Keep the siphon and body meat separate and refrigerated until ready to use.
2. 2

   Cook Bacon and Sauté Aromatics

   • In a large, heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until crisp, about 6-8 minutes.
   • Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, leaving the rendered fat in the pot. Crumble the bacon once it has cooled.
   • Add the unsalted butter to the bacon fat in the pot. Once melted, add the chopped onion and celery. Sauté until softened and translucent, about 5-7 minutes.
3. 3

   Build the Chowder Base

   • Sprinkle the all-purpose flour over the cooked vegetables. Stir constantly for 2 minutes to cook out the raw flour taste, creating a roux.
   • Gradually whisk in the clam juice, ensuring no lumps form. Then, slowly whisk in the low-sodium chicken broth until the mixture is smooth.
   • Add the diced potatoes and chopped fresh thyme to the pot. Stir to combine.
4. 4

   Simmer the Chowder

   • Increase the heat to bring the chowder to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the potatoes are fork-tender.
5. 5

   Finish and Serve

   • Reduce the heat to the lowest setting. Stir in the heavy cream until well combined. Do not allow the chowder to boil after adding the cream, as it may curdle.
   • Add both the thinly sliced siphon meat and the chopped body meat to the hot chowder. Stir gently and cook for only 1-2 minutes, just until the body meat turns opaque. Do not overcook.
   • Remove the pot from the heat. Taste and season with kosher salt and freshly ground black pepper as needed.
   • Ladle the hot chowder into bowls. Garnish with the crumbled bacon and fresh parsley. Serve immediately with oyster crackers or crusty bread on the side.