Geoduck Chowder
A creamy, hearty Pacific Northwest chowder showcasing sweet, tender geoduck clam. The delicate ocean flavor of thinly sliced siphon meat and chopped body meat mingles with smoky bacon, potatoes, and fresh thyme in a rich milk-based broth. A true taste of coastal Washington, ready in under an hour.
For 4 servings
- prep
Prepare the geoduck.
1.Bring a pot of water to a boil. Briefly blanch the whole geoduck for 10 seconds to loosen the skin.2.Transfer to an ice bath immediately. Peel off and discard the tough outer skin from the siphon.3.Slice the siphon into thin rings, about ¼ inch thick. Remove the stomach and discard. Finely chop the remaining body meat.TIPThe blanching step makes peeling the siphon skin effortless. Don't skip the ice bath—it stops the cooking. - fry · ~8 min
Render the bacon.
1.Place diced bacon in a cold heavy-bottomed pot. Set over medium heat.2.Cook, stirring occasionally, until the bacon is crisp and the fat is rendered, about 6 to 8 minutes.3.Remove the bacon with a slotted spoon and set aside on a paper towel. Leave the rendered fat in the pot.TIPStarting with a cold pot helps the bacon render more fat without burning. - saute · ~6 min
Sauté the aromatic vegetables.
1.Add the chopped onion and celery to the pot with the bacon fat.2.Cook over medium heat, stirring often, until the onion is translucent and softened, about 5 minutes.3.Add the minced garlic and cook until fragrant, about 30 seconds. - saute · ~2 min
Make the roux base.
1.Sprinkle the all-purpose flour over the softened vegetables.2.Stir constantly and cook for 1 to 2 minutes to eliminate the raw flour taste. The mixture will look pasty.TIPCooking the flour properly now prevents a raw, pasty taste in the final chowder. - boil
Build the chowder broth.
1.Gradually whisk in the whole milk and water, stirring continuously to avoid lumps.2.Add the cubed potatoes, fresh thyme leaves, bay leaf, and a pinch of salt.3.Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low.TIPPour the liquid slowly while whisking—this ensures a smooth, creamy broth without floury pockets. - simmer · ~15 min
Simmer until the potatoes are tender.
Partially cover the pot and let the chowder simmer gently for about 12 to 15 minutes. The potatoes should be easily pierced with a fork but not falling apart.
TIPKeep the heat low enough that the milk just barely bubbles. A rolling boil can cause the milk to curdle. - simmer · ~2 min
Cook the geoduck meat.
1.Remove and discard the bay leaf from the pot.2.Gently stir in the sliced siphon rings and chopped body meat.3.Simmer for exactly 1 to 2 minutes, until the siphon rings turn opaque white and curl slightly at the edges.TIPCook the geoduck very briefly. Overcooking makes it tough and rubbery—you want a tender, almost crisp texture. - mix
Finish and season the chowder.
Stir in most of the reserved crispy bacon, saving some for garnish. Taste the chowder and season with a pinch of black pepper.
- serve
Ladle into bowls and serve.
Divide the hot chowder among warmed bowls. Top each serving with the remaining bacon crumbles and a sprinkle of fresh parsley.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the geoduck for exactly 10 seconds, then ice-bath immediately to make peeling effortless.
- 2Start the bacon in a cold pot so it renders more fat and turns evenly crisp without burning.
- 3Whisk milk and water in slowly while stirring the roux to avoid lumps and ensure a silky broth.
- 4Simmer the chowder on low heat only; a rolling boil will cause the milk to curdle.
- 5Add the geoduck meat in the last 1-2 minutes and cook just until opaque—overcooking makes it rubbery.
- 6For best flavor, make this chowder a day ahead; the geoduck stays tender and the flavors meld beautifully.
Adapt it for your goals.
Dairy-Free
Replace whole milk with canned full-fat coconut milk and use olive oil instead of bacon. The coconut milk adds a subtle sweetness that complements the geoduck, and this version is perfect for lactose-intolerant or Paleo diets.
Herb InfusedHerb-Infused
Add 1 tablespoon of fresh dill or tarragon along with the thyme for a brighter, more aromatic chowder. Dill pairs especially well with the ocean flavor of geoduck.
Smoky Corn ChowderSmoky Corn Chowder
Stir in 1 cup of fresh or frozen corn kernels when you add the potatoes. The sweetness and pop of corn add texture and a summery twist that works beautifully with the bacon and geoduck.
Why this is on our healthy list.
Lean Protein Source
Geoduck is a low-fat, high-protein seafood that provides essential amino acids for muscle maintenance and repair.
Rich in Selenium
Geoduck is a natural source of selenium, an antioxidant mineral that supports thyroid function and immune health.
Iron from Potatoes and Parsley
Yukon gold potatoes and fresh parsley contribute dietary iron, which is vital for oxygen transport in the blood.
Gut-Friendly Aromatics
Onion, garlic, and celery provide prebiotic fibers that feed beneficial gut bacteria and support digestion.
Frequently asked questions
Yes, but thaw it completely in the refrigerator and pat dry before slicing. Frozen geoduck may be slightly less tender, so reduce the final simmer time to 1 minute.
