Geoduck Chowder

Step by stepInstructions

1. If using geoduck: blanch the geoduck in boiling water 10 seconds, peel the skin, and slice the neck thin; pound gently. Chop the meat.
2. Cook the bacon in a Dutch oven until crisp; remove, leaving the fat.
3. Cook the onion and celery in the fat until soft; add the butter and flour and cook 2 minutes.
4. Whisk in the clam juice and add the potatoes; simmer until tender, about 12 minutes.
5. Stir in the milk, cream, geoduck, salt, pepper, and thyme; heat gently (don't boil) for 5 minutes. Serve with bacon and crackers.