Geoduck is a large clam native along the northwest coast of the United States. The name derives from the Nisqually Indians of western Washington, with gweduc meaning to “dig deep.” This refers to the need to unearth them from the sea floor, where they like to burrow. Geoducks can weigh between two and three pounds and are the largest burrowing clam in the world. Both the interior flesh and the siphon are edible. With a sweet, mild flavor, the crisped siphon is popular in Asian-style dishes. Serving the clam sashimi style refers to a raw and simple preparation that highlights the flavor of the geoduck.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
Total Time
10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ –2½ lbs geoduck
- Pickled ginger
- Daikon radish, finely grated
- Tamari soy sauce
- Yuzu ponzu and yuzu juice
- Wasabi
- Shiso leaves, for garnish
Directions
- Fill a large pot about halfway with water and bring it to a boil. Working with tongs, quickly submerge the entire geoduck, shell and all. Remove it after 10 seconds.
- Cut along the inside of each shell to remove the meat.
- Cut along the middle of the body and then remove and discard everything inside. Remove the siphon casing on the long neck of the geoduck.
- Rinse the body and siphon meat well in very cold water.
- Thinly slice the neck/siphon meat and arrange it on a platter, reserving the mantle/body meat for use in a cooked recipe
- Arrange platter with ginger, grated daikon, sauces, wasabi, and shiso leaves.
- Serve immediately.
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