Geoduck Chowder
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.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Geoduck
- b.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.
- c.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.
- d.Using a sharp paring knife, carefully separate the siphon from the body (mantle).
- e.Slice the long siphon meat crosswise into paper-thin rounds. This is crucial for tenderness.
- f.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
Step 2
- a.Cook Bacon and Sauté Aromatics
- b.In a large, heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until crisp, about 6-8 minutes.
- c.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.
- d.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
Step 3
- a.Build the Chowder Base
- b.Sprinkle the all-purpose flour over the cooked vegetables. Stir constantly for 2 minutes to cook out the raw flour taste, creating a roux.
- c.Gradually whisk in the clam juice, ensuring no lumps form. Then, slowly whisk in the low-sodium chicken broth until the mixture is smooth.
- d.Add the diced potatoes and chopped fresh thyme to the pot. Stir to combine.
- 4
Step 4
- a.Simmer the Chowder
- b.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
Step 5
- a.Finish and Serve
- b.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.
- c.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.
- d.Remove the pot from the heat. Taste and season with kosher salt and freshly ground black pepper as needed.
- e.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The most critical step is not to overcook the geoduck. It becomes tough and rubbery very quickly. Add it at the very end and cook for just a minute or two.
- 2Slicing the siphon meat as thinly as possible is essential for a tender, pleasant texture.
- 3Yukon Gold potatoes are ideal as they are waxy and hold their shape well in soups, preventing the chowder from becoming grainy.
- 4For an even richer chowder, you can replace 1 cup of chicken broth with an additional cup of heavy cream or half-and-half.
- 5Let the finished chowder rest off the heat for 5-10 minutes before serving to allow the flavors to meld and deepen.
Adapt it for your goals.
Spicy Geoduck Chowder
Add 1/4 teaspoon of cayenne pepper or one finely minced jalapeño (seeds removed) along with the onions and celery for a gentle kick of heat.
Geoduck and Corn ChowderGeoduck and Corn Chowder
Incorporate 1 cup of fresh or frozen corn kernels into the chowder at the same time as the potatoes for added sweetness and texture.
Lighter ChowderLighter Chowder
For a lower-fat version, substitute the heavy cream with half-and-half or whole milk, and use turkey bacon instead of pork bacon.
Herb Forward ChowderHerb-Forward Chowder
Stir in 1 tablespoon of fresh chopped dill or chives along with the parsley at the end for a brighter, more herbaceous flavor.
Why this is on our healthy list.
Excellent Source of Lean Protein
Geoduck is packed with high-quality, lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Essential Minerals
Like other shellfish, geoduck provides important minerals such as iron, which is vital for oxygen transport in the blood, and zinc, which supports immune function and wound healing.
Provides Sustained Energy
The potatoes in the chowder offer complex carbohydrates, which are digested slowly, providing a steady release of energy to keep you feeling full and energized.
Frequently asked questions
A geoduck is a very large, saltwater clam native to the Pacific Northwest. It has a unique appearance with a long siphon. The siphon meat has a crisp, slightly crunchy texture and a clean, sweet, briny flavor similar to other clams but milder. The body meat is more tender.