Ingredients Jump to Instructions ↓

  1. 10 oz 284g Fresh clam meat, preferably Geoduck - cut in

  2. 1" pieces

  3. 4 tablespoons 60ml Unsalted butter

  4. 1 1/2 tablespoons 22ml Onions - diced (medium)

  5. 4 cups 948ml Clam juice

  6. 2 cups 474ml Heavy cream

  7. 1 cup 110g / 3.9oz Carrot - peeled and diced (large)

  8. 1 Celery stalk - diced

  9. 1 Red or white potato - peeled and diced (large)

  10. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  11. 2 Tabasco sauce Juice of

  12. 1/2 lemon Beurre Manie

  13. 1/2 tablespoon 7 1/2ml Unsalted butter - softened

  14. 1 tablespoon 15ml All-purpose flour

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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