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Geoduck Chowder Recipe
Geoducks are the large burrowing clam native to North America but especially the pacific Northwest. They have been found quite often in the Pacific Northwest weighing from 15 to 16 pounds.
They are available fresh year round and they are prized as a delicacy for sushi , fritters, and more. But one of the most popular things made from the Geoducks in the Pacific Northwest is Geoduck Chowder and its really quite famous in Alaska, Oregon, and Washington State. Many people think their recipe is the very best recipe possible for Geoduck Chowder but I tell you what below you will find what I truly think is the best recipe for Geoducks. And don't worry if you can't find Geoducks in your area use canned baby clams. But use the Geoducks if you can.
For Your Recipe You Will Need.
1. 1/4 Cup Vegetable Oil.
2. 1 Tablespoon Minced Fresh Garlic.
3. 2 Onions Chopped Fine.
4. 2 Cups Celery Chopped Fine.
5. 4 Cups Fish Stock.
6. 1 Pound of Geoduck Chopped Up Fine.
7. 4 Large Potatoes Diced Fine.
8. 2 Large Carrots Peeled And Diced Fine.
9. 1 Teaspoon Bay Leaf Powder.
10. 1 Teaspoon Salt.
11. 1 Teaspoon Black Pepper.
12. 2 Cups Half and Half.
13. 1 Tablespoon Ground Cayenne Pepper.
14. 2 Tablespoons Cornstarch.
Heat your oil in a large skillet and add the onion, celery, carrots and garlic and sauté until done. Now add all your ingredients except the milk and cornstarch to a large stockpot and bring almost to a boil but not quite. Stir the cornstarch into the milk and then stir into the chowder.
Turn down to a low simmer for 45 minutes and then serve. Some people love a tablespoon of sherry in their chowder but you should offer it at the table.
Be sure to post your comments, tips and suggestions below now.
Read more about the foods of the Pacific Northwest CLICK HERE.