Any good fishmonger will be glad to clean the giant clam as you desire. Note: Geoducks can be tricky and messy to clean. To serve, divide the fritters among individual plates and serve immediately with dipping sauce.
Drain on paper towels, then transfer the fritters to the prepared baking sheet and place in the oven to keep warm. Very carefully, drop large spoonfuls of batter into the hot oil and 3 to 4 minutes, turning once, or until the fritters are golden brown on both sides. Fold in the butter and geoduck.įill a large saucepan or wok halfway with coconut oil and heat to 375 degrees. Add the clam juice, eggs, and almond milk and beat thoroughly with a wire whisk. Sift the flour, baking powder, salt, and pepper into a mixing bowl. Line a baking dish with paper towels and set aside. She says they've been eating geoduck probably since as long as the Suquamish have been here.ġ cup flour 1 teaspoon baking powder 1 teaspoon salt 1/8 teaspoon pepper 1/3 cup clam juice 2 eggs (beaten) 1/3 cup almond milk 2 teaspoons butter, melted 3-4 geoduck clams (ground in blender or food processor) coconut oil (for frying) sweet chili sauce (for dipping) She'd never heard of geoduck until about 10 years ago. This recipe was shared with us by Belarde-Lewis, who is originally from New Mexico. GEODUCK FRITTERSīy Miranda Belarde-Lewis, adapted from this recipe, with contribution from Lilian "Eenie" Abler
Season to taste with salt and pepper.Īrrange on a serving platter or among 4 plates and drizzle remaining juice over. Combine geoduck, radish, fennel, lemon juice,orange segments and olive oil in a bowl. Next slice siphon in half length-wise and rinse out any residual dirt. Slice where the siphon and mantle meet, saving the mantle for pasta or chowder.
#Geo duck sashimi skin#
Grab the loose skin and pull away, leaving the siphon and mantle. Remove and pry open shell, remove ball like intestine sac and discard. Quickly take out and plunge into icebath. When the geoduck is relaxed and the siphon has stretched out put into boiling water quickly (no more than 30 seconds). Meanwhile bring a pot of water to a boil and prepare an ice bath. Rest the geoduck on a shelf with the siphon hanging over the edge for about 30 minutes.
#Geo duck sashimi cracked#
He spoke about his first experience with geoduck when he first came to Seattle from the East Coast and prepared this dish for her.ġ geoduck juice of 1 lemon 1/4 cup extra virgin olive oil 1 blood orange, skin and pith removed and segmented 2 baby fennel, sliced thinly on a mandolin 2 radish, sliced thinly with a mandoline nice sea salt fresh cracked black pepper Reporter Ashley Ahearn visited with Gifford at his Seattle restaurant.
#Geo duck sashimi how to#
GEODUCK CRUDOīy Michael Gifford, Chef at How To Cook A Wolf Stir occasionally and once the potatoes have softened, add the cream, spices and ground geoduck. Cook simmering for another five minutes and add the parsley. Slowly add the clam stock and bring this mixture to a simmer and add the potatoes. Add the flour and cook until all the flour has been absorbed. In a heavy-bottomed stock pot melt the butter and add the celeriac, parsnip, celery, onion, turnip and garlic and cook until the vegetables have softened. geoduck, ground 3 tsp salt and pepper, to taste 1/4 tsp cayenne 4 tbsp fresh parsley The Vashon Island island native Green shared his recipe.Ĭhef Josh Green enjoying a bowl of geoduck chowder.Ģ cups celeriac, medium dice 1 cup parsnip, med dice 1 cup celery, med dice 1 cup onion, med dice 3 cups Yukon gold potatoes peeled, med dice 1 cup turnip, med dice 6 Tbsp butter, whole 1 Tbsp garlic, minced 1/2 cup all-purpose flour 5 cups clam stock 3 cups heavy cream 3 lbs. Geoduck chowder is on the regular menu at the Ballard Annex, a seafood restaurant in a historic Seattle neighborhood. GEODUCK CHOWDERīy Josh Green, Executive Chef at Ballard Annex Oyster House Thanks to the chefs who shared their recipes with us. Perhaps one of these recipes will whet an appetite for the clams, which go for $100 a pound in China.Īre you a geoduck fan? Share recipes and photos below. Geoduck is a prized delicacy in China, but many diners here in the Northwest have never tried it.
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