Saute the chanterelles, sprinkling with salt, until they’ve browned, about five minutes.Place a skillet over medium-high heat and add 1 tablespoon of butter. While it’s heating, prepare the chanterelle garnish. If you’re not serving the chowder within an hour, cool it to room temperature and put it in the refrigerator for up to two days. Add the cream and reserved geoduck meat to the pot, season with pepper, and take it off the heat to rest for up to an hour.Bring to a boil and boil uncovered, stirring occasionally, until potatoes are tender and just beginning to break up, 8 to 10 minutes.Add the potatoes and the clam juice mixture and raise the heat to high.Add the 4 tablespoons butter, onion, celery root, thyme and bay leaves, and cook, stirring occasionally, until the vegetables are soft but not browned, about 8 minutes.In a large pot, cook the bacon over medium heat until crisp.Add enough clam juice to total 4 cups of liquid and set aside.
Strain the geoduck liquid into a 1-quart measuring cup.Put all the geoduck meat in the refrigerator while you continue the recipe. Place the thickly sliced siphon meat in a food processor and process until roughly chopped. Use the remainder of the siphon for sashimi.Cut the siphon into half-inch slices, slicing only enough to make a total of 12 ounces siphon and body meat. Cut the siphon and body apart, and cut the body into 1/2 -inch dice. Working over a bowl to catch the liquid, cut the geoduck out of its shell with a sharp knife.1/2 pound fresh chanterelles, cleaned and thinly sliced.1 1/2 pounds Yukon Gold potatoes, peeled, quartered and thinly sliced.4 ounces slab bacon, cut into 1/4 -inch dice.Ashley’s Recommendations: Can substitute different types of mushrooms or potatoes.
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