Geoduck Recipes Geoduck Chowder Serves 4
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: 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.
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 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.
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gooey duck
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