Geoduck
Recipes
 Geoduck Clam Recipe
Geoduck Chowder
Serves
4
- 1 geoduck (2 to
3 pounds)
- 4 ounces block
bacon, cut into 1-inch dice
- 4 tablespoons
unsalted butter
- 1 large onion,
diced
- 3 ounces diced
celery root
- 2 teaspoons
crushed fresh thyme
- 2 dried bay
leaves
- 1 and half
pounds Yukon Gold potatoes, peeled, quartered and
finely sliced
- 3 to 4 cups
canned clam juice
- 2 cups heavy
cream
- Black pepper to
feel
- For a
garnish
- 1 tablespoon
unsalted butter
- 1.5 pound fresh
chanterelles, cleaned and finely
sliced
- Salt to
feel
- 2 tablespoons
crushed parsley
- 2 tablespoons
crushed chives
- Toasted regular
crackers
1. Working
over a bowl to grab the liquid, cut the geoduck out of
its shell with a sharp knife. Cut out the delicate belly
and discard. Cut the siphon and body apart, and cut the
body into �-inch dice. Weigh the body meat. Cut the
siphon into half-inch slices, slicing only enough to make
a total of 12 ounces siphon and body
meat.
Use the
remainder of the siphon for sashimi. Place the densely
sliced siphon meat in a food processor and process until
coarsely chopped. Put all the geoduck meat in the
refrigerator while you resume the recipe. Strain the
geoduck liquid into a 1-quart measuring cup. Add enough
clam juice to total 4 cups of liquid and set
aside.
2. In a large
pot, cook the bacon over average heat until crispy. 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.
3. Add the
potatoes and the clam juice mixture and increase the heat
to high. Bring to a boil and boil bare, stirring
occasionally, until potatoes are tender and just start to
break up, 8 to 10 minutes.
4. 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. 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.
5. Reheat the
chowder over low heat. While it's heating, arrange the
chanterelle garnish. Place a skillet over average-high
heat and add 1 tablespoon of butter. Saut the
chanterelles, sprinkling with salt, until they've
browned, about five minutes.
6. Provide
the chowder in heated plates, garnished with the
chanterelles, parsley, chives and toasted regular
crackers.
Pacific Rim Geoduck
Carpaccio
Sesame
spinach:
1 bunch or 8 ounces spinach,
stems removed, washed and trimmed
1 tablespoon toasted sesame
oil
1 tablespoon rice wine
vinegar
1/4 teaspoon sea salt
1 tablespoon toasted sesame
seeds
Geoduck Carpaccio: 24 (1/2 to 1
ounce) thinly sliced pieces geoduck siphon, pounded
Dipping Sauce, recipe
follows
2 green onions (scallions), green
part only, thinly sliced
2 tablespoons sliced pickled
ginger
In a large saucepan of boiling
salted water, blanch the spinach for about 1 minute, or until
leaves are just wilted. Drain and rinse under cold water until
the spinach is thoroughly cooled. Drain well and wrap spinach
in clean, dry towel. Squeeze to remove excess moisture. Place
spinach in medium bowl, sprinkle on sesame oil, rice wine
vinegar, and salt and toss to mix. Set aside until ready to
use. Sprinkle with sesame seeds for garnish just before
serving.
Place a portion of the Sesame
Spinach in the center of 4 plates. Or, place spinach on 1 large
platter for buffet or family-style serving. Arrange 6 geoduck
slices around the spinach. Drizzle some sauce on the geoduck
and garnish with a sprinkling of green onions. Serve a bit of
the sauce on the side as a dipping sauce, if desired. Place
pickled ginger in center of salad in a mound.
Dipping
Sauce:
2 tablespoons
chopped shallots
2 teaspoons minced
garlic
1 tablespoon Asian barbecue
sauce
2 teaspoons hot bean
sauce
2 tablespoons hoisin
sauce
2 tablespoons Chinese Shoaxing
wine or dry Sherry
2 tablespoons soy
sauce
1/4 cup chicken stock
1 teaspoon sugar
In a small saucepan over medium
heat, combine shallots, garlic, Asian barbecue sauce, hot bean
sauce, and hoisin sauce and cook for 30 seconds. Add wine and
cook for 1 minute. Add soy sauce, stock and sugar and cook for
2 minutes. Adjust with sugar, to taste. Transfer mixture to a
blender and process until liquefied. Let cool.
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 4 minutes
Yield: 4 to 6 servings
User Rating: No
Rating
Geoduck Patties
Grind up the
geoduck neck to the consistency of hamburger. Mix with
equal parts crushed saltine crackers and an egg or two.
Make patties and saute in olive oil and butter. Gently
Saute the steaks lightly in olive oil and
butter.
 The most prized part of the meat is the siphon,
eaten raw, sashimi style with soy sauce and wasabi, or
cooked in Chinese hot pot soups
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