Geoduck Clam Chowder

Directions

1. 1
   Grind clam meat in a meat grinder through large holes or food processor until roughly chopped and reserve.
2. 2
   Melt butter in a large stockpot over low heat.
3. 3
   Cook onions until soft, about 5 minutes.
4. 4
   Add clams and cook an additional 3 minutes, stirring occasionally to avoid browning.
5. 5
   Add clam juice, turn heat to high, and bring to a boil.
6. 6
   Add cream, return to a boil, then reduce to a simmer.
7. 7
   Add carrots, celery, and potato.
8. 8
   Cook over medium-low heat, uncovered, until vegetables are tender, about 10 minutes.
9. 9
   Make beurre manie by mixing butter and flour together with your fingers to form a smooth paste.
10. 10
    Press onto ends of a whisk and stir into soup until completely and evenly dispersed.
11. 11
    Stir in remaining ingredients, taste and adjust seasonings, and serve immediately.