You can find them from Alaska to Baja, California. Geoduck’s geographic habitat is along the Pacific Northwest coast. Once you’ve decided how you want to eat your geoduck, a decent 1.5-pound clam is the perfect main ingredient for a party of four. A quick sear and the clam is ready for any recipe. Or an Asian stir-fry with chili peppers, garlic, and fish sauce may work for you. The meat works well when cooked in brown butter and wine sauce. It’s a bit chewy like a clam yet tender like an abalone. A quick parboil makes removing the leathery casing from the meat easy.įor those that enjoy mollusks, you’ll find the texture appealing. Pulled from the shell, the meat is creamy white. For something that comes from the salty ocean, geoduck flesh is sweet.
I think I’ll eat it.” Or, maybe they were just very, very hungry. You must wonder about the first person who pulled a massive phallic-looking creature from the mud and said to themselves, “This looks delicious. They mature and reach their maximum size in about 15 years and can live as long as 168 years. Geoducks can burrow as deep as two to three feet. The creatures anchor themselves in the seafloor and filter feed for plankton. A good portion of the siphon or neck hangs out of the shell, and the meaty mantle is inside. The invertebrate is a bivalve, meaning it has two shells. The largest verified bivalve was 8.16 pounds, though anecdotal reports say they can be much bigger. Large indeed, a geoduck weighs two to three pounds on average. The Native American tribe Nisqually coined the animal “gweduc,” meaning “dig deep,” because of the way the bivalve burrows so far below the seafloor. Panopea is the world’s largest burrowing clam. Make sure you say “gooey duck” when you pronounce it. We got that right, a clam and not a bird. Spoon the ceviche mixture into a cleaned geoduck shell, top with a drizzle of the agrumato oil, a pinch or 2 of flake salt, and some of the micro greens.The delicious geoduck is a Pacific Northwest clam (Panopea generosa).Add a few tablespoons of the Calabrian chili sauce to the geoduck mixture (add more if you want to turn the heat up!) and mix until combined.With an immersion blender, blend the chilis, onion, celery, and garlic until smooth. Meanwhile, make the Calabrian Chili sauce.In a small bowl, toss the geoduck meat, sliced red onions, and lime juice.You want to cut the meat at an angle so it gets almost paper-thin. With the reserved siphon meat from the recipe above, slice the siphon meat in super-thin strips.Serve with tartar sauce and a slice of lemon. Place fried geoduck pieces in a bowl or serving dish and top with fresh parsley. Remove from the oil with a slotted spoon and salt immediately.Fry for 3-4 minutes until they have a nice, golden toasted color. When your oil is up to temp, dredge buttermilk-soaked geoduck pieces in the flour mixture and transfer pieces to the hot oil with a slotted spoon.Meanwhile, in a medium-sized pot heat neutral cooking oil to 350º (the amount of cooking oil will depend on the size of your pot, but you want enough so the geoduck pieces are completely submerged once you begin to fry).
0 kommentar(er)
