Geoduck: One whole 'duck, nominal 2+ lbs meat: remove exoderm (two tricks: blanch in very hot water or freeze, then thaw) clean, separate body muscle from neck:
Body: cube to nominal 1/4" pieces, roll in flour, cook in hot olive oil stirring constantly for max. 45 seconds. Place on draining rack or paper towels
Neck: this is a circular bi-valve, so cut half open to fillet meat flat. Pound with dimpled hammer, fold the new flat piece onto it self and pound again! Now slice into strips, then into chunks -make 'em small. Grinding is okay, but less fun in prep. Do NOT cook!! Trick: try to save the juice from the pounding -yummmm! Set to the side.
Ratio: nominal 2 to 3 parts spuds to Geoduck
Clam nectar: you will need 8-12oz clam juice: My choice - little neck clams steamed in 4oz. dry white wine, 3+ oz shallots, 3+ oz. celery root -both small cubes. Enjoy the clams and save the nectar -dip out solids and decant liquid from pot to avoid most potential sand. No steamers?? Purchase clam juice and have shallots, celery root and a dash of wine -to add to spuds prior to cooking.
** Trick: prepare the chowder while having a fine steamed clam meal. Lucky you! You have only used 4 oz. of wine for the chowder -cheers!
Potatoes -two types are best and Yukon's set the standard. Peel, cube in two sizes: 1/4" and 1/2" respectively. Boil in Nectar (or clam juice mix)and add water to just cover spuds, add 8+ sprigs of Thyme stalk, cook until the 1/4" are just soft (squish through a fork). Add all Geoduck and set aside from heat. Toss in 2-4 oz butter. Cover tightly.
Onion: 1 -Walla's are best (duhh): Peel, cube to 1/4", glaze 2 minutes hot with a dollop of Olive Oil and brown sugar -add to mix.
Bacon: 1-2 oz. for every pound of Goeduck: Thick cut bacon is the best! Chunk to 1/4", avoid the solid fat pieces. Cook to crisp, drain half the fat and add to mix.
Add to taste: white pepper, some black pepper and sea salt. Trick: a dash of Saffron is luxurious!
You now have a mass of chowder mix, with not much liquid - no worries! Let this mix of ingredients stand for an hour, but stir to mix 2-3 times:
To the cooling mix add pint each heavy whipping cream and half'n'half.Stir and slightly beat some spuds to a pulp (squish on the side of the container with a spoon or a few of plunges with a potato masher) to help thicken the liquid. Mash to desired thickness. Consider Adds/ Options at this time. You could slowly reheat and serve but...............
**KEY! Leave this overnight in the refer and slowly reheat to simmer and serve the next day. Often I will prepare this mix in an oven-ready pot and reheat at 275 degF in the over 4+ hrs before serving.
To each bowl, add a small sprig of Thyme -adds to flavor and let the diner's know not to eat any of the original pieces ;)
TRICK! Prior to serving bowl, add a drop or two of Truffle Oil (or Truffle/Olive blend). Very, very luxurious!!
**Adds/Options: Celery (not my fav!), carrots, corn, even blended Cream Cheese??? I do not recommend Bay Leaves.
Enjoy!
Quiz: What is a Trottage? .............................................that would be a Herron Island Trailer Cottage