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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
10 ounces fresh clam meat, preferably geoduck, cut in 1-inch pieces |
4 tablespoons (1/2 stick) unsalted butter |
1 1/2 medium onions, diced |
4 cups clam juice |
2 cups heavy cream |
1 large carrot, peeled and diced |
1 stalk of celery, diced |
1 large red or white potato, peeled and diced |
1/4 teaspoon freshly ground black |
2 dashes of tabasco |
juice of 1/2 lemon |
1/2 tablespoon softened, unsalted butter |
1 tablespoon all-purpose flour |
Directions:
1. Grind clam meat in a meat grinder through large holes or food processor until roughly chopped and reserve.
2. 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.
3. 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.
4. 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.
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