Image Credit / The Cooking Channel / Recipe courtesy of Walrus & Carpente
If you’re looking for something unique to feed your family this fall or want to wow guests at a gathering, this delicious and creamy geoduck clam chowder is the best recipe to whip up.
This is a super simple meal to make and it will leave everyone who eats it warm and satisfied.
The first step you need to take is to buy geoduck clams, and Fathom Seafood offers fresh and live Pacific geoduck clams that can be shipped to your doorstep within 24 hours. Check out their online shop and order now so you can start cooking!
You may be wondering, what is a geoduck? We’ve got you covered...read Fathom’s informational blog post on what this interesting creature really is.
Lastly, you can also find out how to clean a geoduck clam, which you’ll need to be able to do before slicing and dicing it. Famous chef, Andrew Zimmern, collaborates with Fathom Seafood and teaches us exactly how to clean a geoduck to perfection.
If cooking with geoduck is brand new to you, reading the “how-to” blog and watching the video with Andrew Zimmern will make your time prepping and cooking much easier.
Let’s get started.
- Prep: 15 min
- Cook: 20 min
- Yields: 4 servings
4 pieces bacon, par-cooked and small dice, rendered fat reserved
2 tablespoons minced shallots
1 cup bottled clam juice or juice from geoduck
6 cups heavy cream
1/2 cup leeks, whites and greens, small dice, poached in cream
1/2 cup diced cooked potato, such as Maris Piper or Yellow Finn
1/4 cup minced fresh chives
1 geoduck clam, butchered, cleaned, and sliced 1 millimeter-thick against the grain
Salt and freshly ground black pepper
**Note that when cleaning and prepping your geoduck clam, reserve some of the clam juice for the recipe.
- You’ll be using your broiler for the last step of this recipe, so go ahead and preheat it.
- Grab a large pot, heat the bacon fat, and saute the shallots.
- Add in the bacon and clam juice and cook until it is reduced by half.
- Next, add in 4 cups of the cream and while stirring, continue to cook until it is reduced by half once again.
- Add in the sliced geoduck clams, potatoes, leeks, chives, and the remaining 2 cups of cream while seasoning with salt and pepper.
- Bring the chowder to a boil; when finished, separate into 4 gratin dishes.
- Lastly, place the geoduck clam chowder under the broiler, while keeping an eye on it until it is golden brown.
Serve immediately! Bon appétit!
Don’t forget to visit Fathom Seafood’s informational blog section, where you can learn all about Dungeness crabs, geoduck clams, get delicious recipe ideas, and even see how Fathom has been collaborating with well-known chefs.