For the spice paste:
Mix all of the above in a food processor till a paste consistency. Add a little more coconut if needed.
For the chowder:
In a heavy bottomed pot cook off the onion, carrot and celery in a good splash of olive oil with a pinch of salt, on medium heat. After 2 minutes add the blended spice paste, and cook for a further 3 minutes. Now add the butter, and once that has melted, the flour. This will form a roux, or the base for thickening the sauce, and the consistency should be sticky, but not too dry. You can now start pouring in the stock, a cup at a time, and stirring constantly as the chowder begins to thicken. Once the soup base has the desired consistency, add the potatoes, fish, geoduck and cockles, and cook gently for a few minutes until the white fish has just cooked through. Finally squeeze in half a lemon, season generously with black pepper, adjust salt if necessary (although with the saltiness of the shellfish, not much additional salt should be needed).