I liked the fritters, but they didn't seem as intense and special as the siphon meat. The geoduck fritters were also good, with the full flavor of the clam contrasting against the tender meat. I made a loose batter, using tonic water to add carbonation and a puffy texture. Serve it up: One of our favorite ingredients to experiment with in our test kitchen, we recommend introducing yourself to this local favorite as a simple cracker-topper or just digging in with your bare hands. Plus, my mom always made fried smelts for New Years and this reminded me of her. Dry-cured with salt, sugar, and spices before smoking. Some recipes recommended this for clam chowder, but I thought fried fritters would be nice. The soft belly has a much stronger flavor, like a big quahog clam, but a very tender texture. Carla especially loved this dish, with the bright, herbal, spicy flavors mixing with the clean, crisp meat of the clam. This was plated with thinly sliced red onion, cilantro, and jalapenos. I sliced the neck meat thin, then swished it around in lime juice for about a minute. The meat is really nice raw, but I wanted to go a slightly different route with a geoduck ceviche. Many recipes show this being served raw, sashimi-style. The neck itself has a clean, clammy flavor, with a very crisp texture like sea cucumber. Internal organs are the apple-shaped globe top left From there the outer membrane peels off in a meter-long stocking, which is a good indication of how long these things can be when fully extended.Īfter blanching and peeling. Although the siphon/neck looks dirty, it's covered by a thick membrane that comes off cleanly by blanching it in boiling water for 15 seconds, then dumping it in an ice bath. The geoduck is alive, with the rubber band around the shell mimicking the pressure it would normally receive from the surrounding mud. Weighing in at just over 1.5 lbs, it seemed more than substantial to serve the two of us. This particular geoduck came from Taylor Shellfish, a sustainable shellfish farm in Shelton, WA. So delicious in fact that diners at high-end seafood restaurants in China will pay up to 300 (£200) for a fresh geoduck imported live from Canada or the US. Rubbing the siphon with kosher salt to remove some darkness You can find some great geoduck videos on youtube of locals digging up these enormous clams from 5 feet deep in the mud during low tide. In the wild these clams can live for 140 years and become enormous. Harvested from the pacific Northwest, these clams take their odd name from an old Native American word for "dig deep." They burrow deep into the mud of saltwater sounds, with the long siphon protruding out and eating plankton. This frightening monster is a geoduck, which is pronounced gooey-duck. Ingredients 1 geoduck, finely sliced 1 1/2 cups risotto rice 6 cups chicken stock 1/3 c white wine 1/3 white onion, minced 4 cloves garlic 1/3 cups. For New Year's Eve, we decided to do something a bit more exotic. It's something of a seafood-centric mixed grill, with a nice piece of seared fish, sauteed squid, scallops, and perhaps broiled oysters if they look good. For special occasions, Carla and I usually go for a mix of fish for celebratory dinners.
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