Geoduck Clam
On the chopping board begging for mercy.
Geoduck Clam
In perspective for scale.
By JoeL 3 years ago
Slice a knife under its shell.
Detach the meat.
Remove the yucky innard. (save if it looks appetizing to you.)
Boil a pot of water.
Dump the meat into boiling water for about 10 seconds.
(the blanching time depends on the meat to water ratio, if you have little water, a longer time may be needed to get the same amount of heat.)
fish the meat out of the boiling water and run it under cold water to stop the cooking.
the blanching should loosen the leathery skin.
peel off the leather like taking off a glove.
(if the leather does not separate, repeat the blanching.)
cut the meat into thin slices.
The body meat is softer, great for cooking soup.
The trunk meat is crunchy, great for stir frying.
Geoduck is good for sashimi too, but without the trained eyes of a sushi chef, it may not be safe to eat the clam raw.
Eat raw at your own risk.
Cook the meat anyway you want, just don't over-cook or it will turn chewy. If you slice the meat very thin, you can shorten the cooking time to just seconds.
My favorite is to make rice porridge with this.
Use the soft body meat to cook a pot of rice porridge.
the prolong cooking of the soft meat add great flavor to the porridge.
When the rice porridge is ready, dump the trunk meat slices into the boiling porridge and immediately turn off heat.
Let the clam cook in the residue heat of the porridge.
By the time the porridge is cool enough for consumption, the thin clam slices will be cooked just right. Even if it is not very well cooked, eat it like sashimi. It should be crunchy and sweet without need of seasoning.
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