SASHIMI OF GEODUCK clam should be a revelation for most sushi lovers. The rich clam flavor is pure and clean, without any distractions, and balanced by a slight sweetness. The texture is al dente in the best way. A light soy-based sauce used sparingly can accentuate the taste.
1. Clean the clam. Immerse geoduck in pot of boiling water for 10 seconds. Remove from pot, run under cold tap, and then peel off leathery siphon sheath. Cut adductor muscles (where clam attaches on inside of shell) on either side and remove body from shell. Slice off siphon at base of body and nip off the tough, dark tip of siphon, about a 1/2-inch. Discard the gut ball and gills and reserve rest of the body meat for saute or stir-fry. The siphon is best for sashimi or ceviche.
2. Slice siphon lengthwise not quite all the way through so that it is butterflied, and spread open. Clean under tap, making sure to wash off any sand or grit. The siphon is now ready to be thinly sliced at an angle for sashimi.
3. Make a sauce either for dipping or to pour over sashimi. For instance, 1 tbsp soy sauce with 1 tbsp rice vinegar and 1 tsp minced ginger. Garnish with wasabi and pickled ginger.
I have been reading you for a long time because I love your subjects. But can I just say that this is some of the most beautiful writing you have done since your surgery? Really, more than the regular pleasure to read.
Debs….western Washington
Great stuff. Here in Oregon we don’t have many Geoduck, if any. Would Gapers work for the sashimi recipe? It sounds amazing.
I just read about horse clams in the tidal flats in Edmonds. I assume they’re not edible. True?
Good to read more about the bounty of Hood Canal as we are trying to justify purchasing a (super cheap) getaway near there. It would be a great opportunity for a glorified clam shack as we did NO razor clamming this year b/c we didn’t have time for the drive from Seattle and back.
blimey, that is work isn’t it! So I saw on an episode of River Cottage a rather interesting way to catch geoduck – find the little blow hole in the sand, and pour in a little salt. Apparently it irritates the clam, and makes it surface. Seemed to work on the telly anyhow!
The most fun I ever had at the ocean was when I was 8 or 9 digging for geoducks with my dad on the WA coast, lying flat out on the beach with my arm suctioned deep into the sand feeling around for geoduck. Just like Laurel. And then the feast later which my dad took full charge of and which you obviously do too.
Lang, your photos and meals are gorgeous. Really! Along with the spinning of great stories, it’s a pleasure to visit.
Rainsong/Debs – You just made my day…thanks!
Matt – I’ve used gapers for chowder. They might be too tough for sashimi but give a try and report back your findings.
Carbzilla – Alas, I don’t think there’s any clamming open around Edmonds these days. If you get a little retreat on Hood Canal you’ll be buying into one of the great shellfish factories of the West Coast, this despite the best efforts of residents who refuse to install updated septic systems and other abominations that are heaped upon the water quality on a daily basis.
Matt – Were those razor clams on River Cottage? Once a baby geoduck burrows down into the substrate it’s pretty much stuck there three feet under for the remainder of its life. Unlike a razor, an adult geoduck’s foot isn’t strong enough to dig. Anyway, you’re right: It’s a lot of work–but worth it!
Sally – Always glad to have you stop by. Your memories of geoduck hunting with your dad are priceless. I hope my kids feel the same way when they’re older. Sometimes they think their dad is a little nutty…
That geoduck is incredible, I had never even heard of such a clam. Also, love what you did with it. Is a lot of your food asian influenced? Anyways, thought you should check out my web series (weekly videos) about local food, foraging, hunting etc. http://www.theperennialplate.com – last week’s episode is about the wild edibles all around us here in Minnesota. Anyways, keep up the good work.
Thanks
I and some friends did well on Razors this past holiday weekend and during cleaning, we had some soy and fake wasabi in a bowl for the digger of the smaller clams. Amazing. So tender and sweet. I’d like to try it nigiri style as well.