Pacific Northwest Clam Chowder

local_grocery_store Ingredients

• 1 geoduck clam, cleaned and chopped (approx. 1 lb)
• 4 slices bacon, chopped
• 1 onion, diced (approx. 1 cup)
• 2 stalks celery, diced
• 2 potatoes, diced (approx. 2 cups)
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 2 tbsp flour
• to taste salt and pepper

restaurant_menu Method

1. 1.In a large pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. 2.Add the diced onion and celery to the pot and cook until softened, about 5 minutes.
3. 3.Add the flour and stir to coat the vegetables. Cook for an additional 2-3 minutes.
4. 4.Add the chicken broth and diced potatoes to the pot and bring to a simmer. Cook until the potatoes are tender, about 15 minutes.
5. 5.Add the chopped geoduck clam and heavy cream to the pot and stir to combine. Cook for an additional 5-10 minutes, until the clam is cooked through and the chowder is heated through.
6. 6.Season with salt and pepper to taste.
7. 7.Serve hot, topped with the crispy bacon pieces.

lightbulb_outline Tips

• chevron_rightIf you can't find geoduck clam, you can substitute with other types of clams or even shrimp.
• chevron_rightFor a thicker chowder, you can mash some of the potatoes against the side of the pot before adding the clam and cream.
• chevron_rightLeftovers can be stored in the fridge for up to 3 days.