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To: Jacques Chitte who wrote (10208)	4/24/1998 5:49:00 PM
From: BlueCrab	Respond to of 71178

Alex -- <<Never had geoduck. Probably tastes like a cross between white rhino and whooping crane :-)>> Nah. Tastes like clam. (Betcha thought I was gonna say Tastes Like...)

To: Jacques Chitte who wrote (10208)	4/25/1998 3:33:00 PM
From: Grainne	Read Replies (1) \| Respond to of 71178

Alex, sorry to disappoint, but geoduck clams taste exactly like clams, and nothing else. When I lived on the beach at Vashon Island, it was one of the most memorable years of my life for sheer enjoyment of nature, and leisure time. I had nothing to do except take care of my little girl, and used to spent hours transfixed watching sailboats go by my front window. It was really a magical time, especially after we got three kittens and they started accompanying us on our daily beach walks. I think they thought they were puppies or something!! Anyway, I have not created very many recipes of my own, but this is one that I did make up that year. I made it with geoducks, but please, please, if anyone actually tries it, use clams that are not so ancient and revered; eat the baby ones instead. This statement is not intended to start a philosophical discussion about which stance on clams is more humane and evolved, incidentally, although it might, anyway. Christine's Clam Chowder 1 rib of celery, with its leafy top, finely chopped 1 green or red pepper, or half of each kind for color, seeded and chopped very fine (omit this if peppers cause indigestion for you) several cloves of garlic, minced 2-3 onions, chopped several boiling potatoes, peeled and diced 1/2 tsp. thyme, dried 1 T dried parsley, or several sprigs, fresh, finely chopped 4 T butter or margarine 1/4 finely chopped bacon OR 1/4 lb. salt pork, in 1/4 inch dice 4 cubes chicken bouillon clams, as many as you can afford, fresh or canned, chopped (reserve clam liquor) 2 or more cups canned corn kernels, drained, OR kernels cut from 3-4 large ears of corn about 1 quart milk salt and freshly ground black pepper 1/4 cup flour Saute green pepper, celery, garlic, onions, potatoes and thyme in 3T butter in large pot on low heat until onions are soft. DO NOT BROWN. At the same time, saute bacon or salt pork until crisp. Drain fat and add to soup pot. When onions are soft, add water to cover and bouillon cubes. Bring to boil and reduce to simmer. Cook until potatoes are tender, about 20 minutes. Add milk and reserved clam liquor; heat to boiling. Add 1C hot liquid to flour; stir until smooth. Pour mixture back into soup and stir. Stir in corn. Cook over very low heat, stirring often, 5-10 minutes, or until soup is thickened. Add clams, 1T butter, and parsley. Continue to cook at very low heat, just until clams are heated through. Add salt and pepper to taste, and serve. C