Geoduck Clam Chowder

Created by: Chef Bobby Milheron
  • ½ yellow onion diced
  • 2 ribs celery diced
  • 8 fingerling potatoes cut into coins
  • 1 leek cut in half and sliced
  • 4 baby carrots scrubbed and sliced into coins
  • 1 bulb fennel diced
  • 1 celery root cut into ½ inch cubes
  • 100ml olive oil
  • 250ml Noilly Prat (dry vermouth)
  • 100ml Nextjen Gluten free flour or All purpose
  • 1 litre heavy whipping Cream
  • 1 pinch fennel pollen
  • 1 lemon (zested)
  • 1 orange (zested)
  • 50ml Worcestershire sauce
  • 1 bunch dill chopped
  • 1 pinch black pepper ground
  • 1 pinch sugar
  • To taste salt

Preparation method:

1. Sweat the onion, celery, leeks, fennel, and carrots in a heavy bottom pot until they are soft, but not golden. Season lightly with salt and pepper.
2. Add the Potatoes and Celery root and continue to sweat for several more minutes.
3. Deglaze the pan with the dry vermouth and reduce until some of the alcohol burns off.
4. Add the flour and stir continuously until the flour is evenly distributed.
5. Add the heavy cream and bring to a simmer turn the heat to low and cook out for 15-20 mins.
6. Add the processed geoduck, fresh dill, citrus zest, Worcestershire, and additional seasoning.