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. 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. 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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