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Geoduck, Sashimi and Sautéed Recipe

Geoduck, Sashimi and Sautéed Recipe
  • Category

    Clams, Mussels, and Oysters

  • Cusine

    American

Ingredients

1 geoduck, about 8 ounces

Soy sauce and wasabi for dipping

3 tablespoons butter

2 tablespoons white wine, vermouth, or sake

Directions

Bring large pot of water, about 8 quarts, to boil. Have large bowl of ice water ready. Place geoduck inside pot and boil briefly until skin of the trunk turns a shade darker, about 20 seconds. Using tongs, place the geoduck in ice water to stop cooking. Peel off skin by tugging it off the meat . Using a small boning knife, gently pry open shell and cut the meat away from the shell edges. Discard the sack next to the body.

Slice trunk thinly on a bias and dip in soy sauce and wasabi, or ponzu sauce.

Slice thinly on a bias. Heat butter in a 10-inch stainless steel skillet over medium heat until foaming subsides and butter is slightly browned. Add geoduck slices and wine and sauté for 5 to 10 seconds, until slices are just beginning to turn opaque. Season with salt to taste and serve immediately.