Canadian National Dishes

British Columbia Geoduck Chowder

Geoduck is a large Pacific clam with a long siphon and a tender mantle. This contemporary British Columbia–inspired chowder pairs cleaned geoduck with potatoes, onion, celery and a creamy clam-stock base. The recipe follows a Pacific Northwest chowder approach documented with geoduck, while making no claim that this particular version is traditional or belongs to one community. Buy cleaned meat from a reputable seafood retailer, keep it cold, and cook it thoroughly; the clam’s delicate texture is best when it is diced small and added near the end.

Canadian National Dishes
Share
A bowl of geoduck chowder placed on the right, with clear tabletop space on the left.
A wide serving view of geoduck chowder with open space beside the bowl.
Prep 25 minutes
Cook 30 minutes
Total 60 minutes
Calories About 450 kcal
Ingredients ↓
Overview

British Columbia Geoduck Chowder

Geoduck is a large Pacific clam with a long siphon and a tender mantle. This contemporary British Columbia–inspired chowder pairs cleaned geoduck with potatoes, onion, celery and a creamy clam-stock base. The recipe follows a Pacific Northwest chowder approach documented with geoduck, while making no claim that this particular version is traditional or belongs to one community. Buy cleaned meat from a reputable seafood retailer, keep it cold, and cook it thoroughly; the clam’s delicate texture is best when it is diced small and added near the end.

Practical

Practical

  • Ask the fishmonger to clean whole geoduck; this recipe uses the siphon and mantle meat, not the shell or viscera.
  • Cut the clam into small, even pieces so they cook quickly and stay tender.
  • Use low-sodium clam stock and add the measured salt only after tasting the finished broth.
Ingredients

Ingredients

Chowder

  • 450 g cleaned geoduck clam meat, siphon and mantle, finely diced
  • 30 g unsalted butter
  • 100 g yellow onion, finely diced
  • 75 g celery, finely diced
  • 5 g garlic, minced
  • 20 g all-purpose flour
  • 750 mL low-sodium clam stock
  • 350 g Yukon Gold potatoes, peeled and diced
  • 250 mL heavy cream (35% milk fat)
  • 3 g fine sea salt
  • 1 g ground black pepper
  • 5 g flat-leaf parsley, finely chopped
Directions

Directions

Method

  1. Step 1Buy geoduck from a reputable seafood retailer and keep it refrigerated below 4°C until cooking. If it is frozen, thaw it in a covered container in the refrigerator; never thaw shellfish at room temperature.

  2. Step 2If the geoduck is whole, ask the fishmonger to clean it and provide the siphon and mantle meat. Keep raw shellfish separate from other foods and wash hands, knife and board after handling.

  3. Step 3Rinse the cleaned meat briefly under cold running water, pat it dry and inspect for grit or shell fragments. Dice the siphon and mantle into small, even pieces; return them to the refrigerator.

  4. Step 4Prepare the vegetables: finely dice the onion and celery, mince the garlic, peel and dice the potatoes, and chop the parsley. Keep the raw-shellfish work area clean and separate.

  5. Step 5Melt the butter in a heavy-bottomed pot over medium heat. Add the onion and celery and cook for 5–6 minutes, stirring, until softened but not browned.

  6. Step 6Stir in the garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and stir continuously for 1 minute so it forms a smooth, pale roux without scorching.

  7. Step 7Whisk in the clam stock a little at a time, scraping the pot so no flour lumps remain. Bring the broth to a gentle simmer, stirring often.

  8. Step 8Add the diced potatoes. Cover partly and simmer for 12–15 minutes, stirring occasionally, until a knife slides easily into the largest pieces.

  9. Step 9Stir in the cream, salt and black pepper. Bring the chowder back to a gentle simmer; do not let the dairy boil hard or stick to the bottom.

  10. Step 10Add the chilled diced geoduck and stir through. Simmer gently for at least 3 minutes, until the clam pieces are opaque and their edges begin to curl; check a thick piece reaches 74°C.

  11. Step 11Stir in the parsley and remove the pot from the heat. Taste the broth and serve the chowder hot in warm bowls, using a clean ladle.

  12. Step 12Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Eat within 2–3 days or freeze; reheat only the portion needed to 74°C, stirring the soup as it warms.

Practical

Practical

Serving

Serve this chowder as a filling main course while the potatoes and clam pieces are tender. The geoduck’s siphon gives the soup a firmer bite, while the mantle is softer; cutting both small helps them heat evenly. If you have a whole clam, ask a qualified fishmonger to clean it rather than attempting unfamiliar shellfish preparation. Refrigerate leftovers promptly in shallow containers and use within 2–3 days, or freeze for longer storage.

Control points

Control points

  • The chowder is too thick: stir in a little extra clam stock or water and bring it back to a gentle simmer before serving.
  • The geoduck feels chewy: it may have cooked too long or been cut too large. Dice it smaller next time and add it only near the end, while still reaching the safe cooking endpoint.
Nutrition

Nutrition

  • Serving sizeAbout 475 g chowder
  • Calories450 kcal
  • Carbohydrate29 g
  • Protein19 g
  • Fat29 g
  • Fibre3 g
  • Sodium900 mg

Approximate values per bowl based on one quarter of the full recipe and generic raw geoduck, potato, cream, butter, flour and low-sodium clam-stock data. Stock brands and clam size vary; sodium, calories and protein are estimates, not laboratory analysis.

Allergens and food safety

Allergens and food safety

Contains shellfish (geoduck clam), milk (butter and cream) and wheat/gluten (flour). Check clam-stock labels for additional allergens and prevent cross-contact with clean tools and surfaces.

FAQ

FAQ

Can I use frozen geoduck meat?

Yes. Thaw it in a covered container in the refrigerator, drain and pat dry, then cook it immediately after thawing. Do not thaw shellfish on the counter.

Closing notes

Closing notes

  • Buy shellfish from a reputable retailer and keep it cold until it goes into the pot.
  • Cook the geoduck thoroughly, then chill leftovers promptly and reheat them to 74°C.