The Geoduck is a gigantic saltwater clam native to America’s Pacific Northwest. Although the shell may be only about 8 inches long, the clam itself can reach lengths greater than 3 feet and can weigh more than 3 pounds! Geoduck clams are also some of the longest-lived creatures on Earth, with a lifespan of around 140 years—that is, if they don’t get eaten sooner. In China, this delicacy is cooked fondue-style. In Korea, it is eaten raw with hot sauce. In Japan, geoducks are sliced raw and made into sushi and sashimi. In the United States, geoduck clams are commonly used for making chowder and bisque.
Recipe Servings: 6
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 10 oz fresh geoduck clam meat, cut into 1-inch thick slices
- 4½ Tbsp butter, divided
- 2 small onions, diced
- 4 cups clam juice
- 2 cups heavy cream
- 1 large carrot, peeled and diced
- 1 celery stalk, diced
- 1 large potato, peeled and diced
- 1 Tbsp all-purpose flour
- ¼ tsp freshly ground black pepper
- 2 dashes tabasco sauce
- Juice from ½ lemon
Directions
- Place clam meat in a food processor and roughly chop. Set aside.
- Melt 4 tablespoons butter in a large skillet over low heat.
- Add onions and cook until soft, about 5 minutes.
- Add chopped clam meat and cook for another 3 minutes, stirring occasionally.
- Stir in clam juice and turn the heat to high until boiling.
- Add cream, return to a boil, and then reduce to a simmer.
- Add carrots, celery, and potato. Cook on medium-low heat until tender, about 10 minutes.
- Combine ½ tablespoon butter and flour into a smooth paste with your fingers in a separate bowl.
- Press the buerre manie (butter and flour mixture) onto the blades of a whisk and stir it into the soup until fully integrated.
- Season with pepper, Tabasco sauce, and lemon juice. Adjust seasonings to taste.
- Serve immediately.
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