Geoduck clam chowder

6 servings

Ingredients

Quantity Ingredient
10 ounces Fresh clam meat; preferably Geoduck, cut in 1\" pieces
4 tablespoons Unsalted butter
1½ medium Onions; diced
4 cups Clam juice
2 cups Heavy cream
1 large Carrot; peeled and diced
1 Celery stalk; diced
1 large Red or white potato; peeled and diced
¼ teaspoon Freshly-ground black pepper
2 dashes Tabasco sauce
Juice of 1/2 lemon
=== BEURRE MANIE ===
½ tablespoon Unsalted butter; softened
1 tablespoon All-purpose flour

Directions

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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-21-1996

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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