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May 21st, 2007

Spring is here - and summer soon to follow. Let's have some of your favorite recipes to help out our readers. Tasty? Unusual? Fast? How about a dish to pass at a picnic? Please send to:

Geoduck - The Chowder
By Deanna Birkholm, WA

Continued - had I been thinking at all I would have included the recipe for the chowder. Sorry about that. The photo above is just the cleaned geoduck, cut up and ready to use.

Geoduck Chowder

1/2 lb. bacon, cut into 1/2" slices
1 cup onion, chopped
1 cup celery, chopped
3 or 4 medium Yukon Gold potatoes, diced
1 or 2 carrots, diced
2 cups cold water
2 tbsp. butter
1 8 oz. bottle clam juice/nectar
2 cups cleaned, diced geoduck meat
salt and pepper to taste, a little chopped parsley for garnish AND the big secret - 3 to 4 cups (one quart) Half and Half

Cook bacon until crispy, drain on paper towels. Save enough of the bacon grease to fry the onion and celery until translucent.

Combine everything else except the Half and Half, butter and parsley. Bring to a boil, reduce heat and simmer about 45 minutes. Make sure the vegetables are tender.

Add the Half and Half and heat until hot, but don't boil. (Boiling breaks down the cream.) Serve in hot bowls, garnish with parsley and a little pat of butter.

Serves six, we like oyster crackers with it. For more of a complete meal, add a green salad and fresh fruit such as pineapple and sugared orange pieces combined for a nice finish. ~ DLB

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