Continued - had I been thinking at all I would have
included the recipe for the chowder. Sorry about
that. The photo above is just the cleaned geoduck,
cut up and ready to use.
Geoduck Chowder
1/2 lb. bacon, cut into 1/2" slices
1 cup onion, chopped
1 cup celery, chopped
3 or 4 medium Yukon Gold potatoes, diced
1 or 2 carrots, diced
2 cups cold water
2 tbsp. butter
1 8 oz. bottle clam juice/nectar
2 cups cleaned, diced geoduck meat
salt and pepper to taste, a little chopped parsley for garnish
AND the big secret - 3 to 4 cups (one quart) Half and Half
Cook bacon until crispy, drain on paper towels. Save
enough of the bacon grease to fry the onion and celery
until translucent.
Combine everything else except the Half and Half, butter and parsley.
Bring to a boil, reduce heat and simmer about 45 minutes. Make sure
the vegetables are tender.
Add the Half and Half and heat until hot, but don't boil.
(Boiling breaks down the cream.) Serve in hot bowls,
garnish with parsley and a little pat of butter.
Serves six, we like oyster crackers with it. For more
of a complete meal, add a green salad and fresh fruit
such as pineapple and sugared orange pieces combined
for a nice finish. ~ DLB
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