Geoduck Clam Chowder Recipes

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GEODUCK CLAM CHOWDER



Geoduck Clam Chowder image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 13

10 ounces fresh clam meat, preferably Geoduck, cut in 1-inch pieces
4 tablespoons (1/2 stick) unsalted butter
1 1/2 medium onions, diced
4 cups clam juice
2 cups heavy cream
1 large carrot, peeled and diced
1 stalk of celery, diced
1 large red or white potato, peeled and diced
1/4 teaspoon freshly ground black
2 dashes of Tabasco
Juice of 1/2 lemon
1/2 tablespoon softened, unsalted butter
1 tablespoon all-purpose flour

Steps:

  • 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.

GEODUCK CLAM CHOWDER



Geoduck Clam Chowder image

not set

Provided by BigOven Cooks

Categories     Soups, Stews and Chili

Time 1h

Yield 6

Number Of Ingredients 13

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

Steps:

  • 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. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6148 broadcast 08-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken

Nutrition Facts : Calories 721 calories, Fat 68.3532829395866 g, Carbohydrate 17.40088 g, Cholesterol 209.106974565333 mg, Fiber 2.03026462251693 g, Protein 12.5096662676533 g, SaturatedFat 42.353642670096 g, ServingSize 1 1 Serving (415g), Sodium 319.740969692 mg, Sugar 15.3706153774831 g, TransFat 5.02747924038933 g

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