Geoduck Clam Chowder

• 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

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.
3. Cook onions until soft, about 5 minutes.
4. Add clams and cook an additional 3 minutes, stirring occasionally to avoid browning.
5. Add clam juice, turn heat to high, and bring to a boil.
6. Add cream, return to a boil, then reduce to a simmer.
7. Add carrots, celery, and potato.
8. Cook over medium-low heat, uncovered, until vegetables are tender, about 10 minutes.
9. Make beurre manie by mixing butter and flour together with your fingers to form a smooth paste.
10. Press onto ends of a whisk and stir into soup until completely and evenly dispersed.
11. Stir in remaining ingredients, taste and adjust seasonings, and serve immediately.

clam meat, butter, onions, clam juice, heavy cream, carrot, celery, red, freshly ground black, lemon, butter, flour

Taken from www.foodnetwork.com/recipes/geoduck-clam-chowder-recipe.html (may not work)