Geoduck Clam Chowder

Recipe Ingredients

10 oz	284g	Fresh clam meat, preferably Geoduck - cut in 1" pieces
4 tablespoons	60ml	Unsalted butter
1 1/2 tablespoons	22ml	Onions - diced (medium)
4 cups	948ml	Clam juice
2 cups	474ml	Heavy cream
1 cup	110g / 3.9oz	Carrot - peeled and diced (large)
1		Celery stalk - diced
1		Red or white potato - peeled and diced (large)
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2		Tabasco sauce
		Juice of 1/2 lemon
		Beurre Manie
1/2 tablespoon	7.5ml	Unsalted butter - softened
1 tablespoon	15ml	All-purpose flour

Recipe Instructions

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.

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

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