Canadian Geoduck corn chowder

Recipe created by Stephen Wong
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Geoduck from Canada, harvested from the wild, is formed by nature and therefore each clam is unique. While the outward appearances will vary in size, colour and shape, the overall taste and texture of distinct geoducks will remain similar. The taste and texture of the geoduck’s siphon meat however is different than the taste and texture of the body meat, providing versatility and endless opportunities for delicious dishes. The shell completes a dish as a beautifully natural, decorative accessory. Canadian geoduck expert, Chef Stephen Wong, notes the wonderful benefits of working with geoducks of all sizes and also all parts of the geoduck. He has created the following 5-Course Geoduck from Canada Menu to fully embrace the entire geoduck and geoducks of all sizes, shapes and colours.


2 Tbsp butter

2 tsp grated fresh ginger

1/2 cup finely chopped onion

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

1/2 cup diced yellow bell pepper

2 yellow potatoes, peeled and diced

3 cups chicken stock

1 can of cream-style corn

1 cup frozen or cooked corn kernel

1 cup half-and-half cream

1 tsp salt, or to taste

1 tsp dried chili flakes or minced fresh

6 oz thinly sliced Geoduck from Canada siphon meat

2 Tbsp chopped cilantro

Preparation method:
In a large saucepan, melt butter over medium heat. Add ginger, onion and bell peppers, stir and cook for about 2 minutes or until vegetables are translucent and softened. Stir in potatoes and chicken stock. Lower heat, cover and simmer until potatoes are tender, about 15 minutes. Turn heat to medium, add both creamed corn and corn kernels and cook for 3 minutes. Add cream, season soup with salt and chilies to taste, and bring to a boil. Add geoduck slices and stir briefly to mix. Remove from heat, cover and steep for 1 minute. Stir in chopped cilantro. Ladle into serving bowls and serve with slices of good crusty bread.
Serves 4-6

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