This recipe is super easy to make and is a perfect meal to eat as an appetizer or as a main course. Impress guests at a dinner party or feed your family something new and interesting. This geoduck “salad” is convenient, healthy, and is a unique and interesting take on a seafood dish. If you love a good seafood recipe but are tired of bland options, try making this geoduck (pronounced gooey-duck) meal with sea beans and porcini.
The geoduck is one of the largest clams and originates from Puget Sound in the Pacific Northwest. Some people are turned off by its odd appearance, but the geoduck is actually distinctive (in a good way) and delightful. This mollusk is even considered a delicacy in parts of Asia and goes for a pretty penny on menus throughout the world.
Famous chef Andrew Zimmern enjoys cooking with geoduck, and Fathom Seafood was able to provide him with a box to demonstrate to viewers how to properly clean and prepare one. If you’ve never cooked with geoduck before, it is recommended that you read Fathom’s articles on cleaning a geoduck as well as watch the how-to video with Chef Zimmern.
If you don’t know where to find fresh geoduck––most people don’t––we’ve got you covered. Order your geoduck online today!
Yields: 4 servings
Ingredients
- 2 tablespoons butter
- 1 small onion (small dice)
- 1/2 cup walnuts (chopped)
- 1 cup porcini (diced)
- 1 porcini, sliced thin on a mandoline
- 1 small geoduck (1 1/2 lbs)
- 1/4 pound sea beans
- 2 tablespoons rice wine vinegar
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon walnut oil
Instructions
- In a pan, add onion, mushroom, and nuts and saute with butter on medium heat for about 10 minutes. Once the onion has lost its crunch, you’ll know it’s time to stop. Set aside.
- Set aside a small bowl of ice water.
- In a large pot, bring water to a boil and blanch the sea beans for 15 seconds then submerge them in the ice water.
- Cook the geoduck in the boiling water for only 10 seconds then allow cooling for a few minutes on a plate.
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Remove the shell and peel the skin off (watch Chef Zimmern’s video).
- Slice the neck into thin pieces and dice the body.
- Add geoduck pieces to the nuts and mushrooms and saute for one minute. After adding a tablespoon of mirin and one of rice wine vinegar, cook for another minute.
- Toss the sea beans, sliced geoduck pieces, and porcini slices with walnut oil and another tablespoon of mirin and rice wine vinegar.
- Plate the nut and clam mixture and garnish with the salad.
We hope you enjoy this easy-to-make geoduck dish!