Geoduck Clam Chowder Recipes

GEODUCK CLAM CHOWDER

Geoduck Clam Chowder image

not set

Provided by BigOven Cooks

Categories Soups, Stews and Chili

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

10 oz Fresh clam meat
1 lg Red potato or white potato; peeled
4 tb Unsalted butter
1/2 tb Unsalted butter softened
1 tb All-purpose flour
1 lg Carrot peeled and diced
1 stalk Celery diced
1 1/2 md Onions diced
4 c Clam juice
1/4 ts Freshly-ground black pepper
2 ds Tabasco sauce
Juice of 1/2 lemon
2 c Heavy cream

Steps:

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. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 08-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken

Nutrition Facts : Calories 721 calories, Fat 68.3532829395866 g, Carbohydrate 17.40088 g, Cholesterol 209.106974565333 mg, Fiber 2.03026462251693 g, Protein 12.5096662676533 g, SaturatedFat 42.353642670096 g, ServingSize 1 1 Serving (415g), Sodium 319.740969692 mg, Sugar 15.3706153774831 g, TransFat 5.02747924038933 g

GEODUCK CLAM CHOWDER

Geoduck Clam Chowder image

Provided by Food Network

Categories appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 13

Ingredients

10 ounces fresh clam meat, preferably Geoduck, cut in 1-inch pieces
4 tablespoons (1/2 stick) unsalted butter
1 1/2 medium onions, diced
4 cups clam juice
2 cups heavy cream
1 large carrot, peeled and diced
1 stalk of celery, diced
1 large red or white potato, peeled and diced
1/4 teaspoon freshly ground black
2 dashes of Tabasco
Juice of 1/2 lemon
1/2 tablespoon softened, unsalted butter
1 tablespoon all-purpose flour

Steps:

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.

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