Geoduck Clam Chowder
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
58
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Unsalted Butter (softened,)1.5 medium
Onion (diced)4 cups
Clam Juice2 cups
Heavy Cream1 large
Carrot (peeled and diced)1 stalk
Celery (of, diced)1 tsp
Black (freshly ground)1 tbsp
All-Purpose FlourDirections:
1
Grind clam meat in a meat grinder through large holes or food processor until roughly chopped and reserve
2
Melt butter in a large stockpot over low heat
3
Cook onions until soft, about 5 minutes
4
Add clams and cook an additional 3 minutes, stirring occasionally to avoid browning
5
Add clam juice, turn heat to high, and bring to a boil
6
Add cream, return to a boil, then reduce to a simmer
7
Add carrots, celery, and potato
8
Cook over medium-low heat, uncovered, until vegetables are tender, about 10 minutes
9
Make beurre manie by mixing butter and flour together with your fingers to form a smooth paste
10
Press onto ends of a whisk and stir into soup until completely and evenly dispersed
11
Stir in remaining ingredients, taste and adjust seasonings, and serve immediately