Geoduck Clam Chowder

Recipe created by Bobby Milheron
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Whole geoduck Clam (processed)

Method:  Bring a large pot of water to a boil and quickly blanch the geoduck for 10-15 seconds, then plunge into an ice bath to stop the cooking process.   Once chilled using a small knife gently scrap along the inside of the shell to release the clam from its shell.  With a sharp knife cut and remove the gut ball sack from the siphon of the geoduck and discard.  Slice down the length of the geoduck siphon to split in half and rinse very well to remove any sand or debris.  Slice each half into 3 long strips and dice each strip into ¼ inch pieces and reserve.

Chowder Base:

½ yellow onion diced

2 ribs celery diced

8 fingerling potatoes cut into coins

1 leek cut in half and sliced

4 baby carrots scrubbed and sliced into coins

1 bulb fennel diced

1 celery root cut into ½ inch cubes

100ml olive oil

250ml Noilly Prat (dry vermouth)

100ml Nextjen Gluten free flour or All purpose

1 litre heavy whipping Cream

1 pinch fennel pollen

1 lemon (zested)

1 orange (zested)

50ml Worcestershire sauce

1 bunch dill chopped

1 pinch black pepper ground

1 pinch sugar

To taste salt

 
Preparation method:
 
1. Sweat the onion, celery, leeks, fennel, and carrots in a heavy bottom pot until they are soft, but not golden. Season lightly with salt and pepper. 2. Add the Potatoes and Celery root and continue to sweat for several more minutes. 3. Deglaze the pan with the dry vermouth and reduce until some of the alcohol burns off. 4. Add the flour and stir continuously until the flour is evenly distributed. 5. Add the heavy cream and bring to a simmer turn the heat to low and cook out for 15-20 mins. 6. Add the processed geoduck, fresh dill, citrus zest, Worcestershire, and additional seasoning.

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