Geoduck with Celery & Coriander Recipe
Geoduck is a very large saltwater clam species. It is native to the coastal waters of the eastern North Pacific Ocean from Alaska to Baja California.
The shell of the clam ranges from 15 centimetres (6 in) to over 20 centimetres (8 in) in length and it is also one of the longest-living animals of any type, with a lifespan of 140 years; the oldest being recorded at 168 years old.
The taste of geoduck is described as sweet and salty, with a clean texture that is crispier than that of other clams. Geoduck has a very strong flavor and could be chewy if it is not cooked well. To sum it all up, you can taste the ocean in every bite of geoduck.
Check out our fresh selection of shell seafood here.
Lay several sheets of newspaper on the work surface and one geoduck on the newspaper with the open side facing right. Run a thin-bladed knife between the lower shell and the flesh, to cut the muscle that attaches the meat to the shell. Turn the clam over and cut the muscle from the other side of the shell. Lay the geoduck on a tray and do the same with the remaining clams. Prepare a large bowl of iced water. Heat a large pot of salted water. When the water boils, add the shelled geoducks, blanch them for 10 seconds and then drain. Immediately put the blanched geoducks in the bowl of iced water, leave them for a few minutes and then drain. Lay a geoduck on a cutting board and remove the membrane that surrounds the siphon (The one that pulls away safely). Cut the siphon from the body. Slice the siphon in half then put the pieces in a bowl. Pull out the mantle and place them in the bowl. From the body, cut off and discard the gills, squeeze out any dark, soft parts and only the meat remains. Rinse this briefly to remove any grit then put the cleaned body meat into the bowl. Mince the garlic. Slice the chillies into thin rounds, removing as many seeds as possible. Put the garlic and chillies into the bowl with the geoduck. Remove some of the leaves from the celery stalks and coriander stems (reserve them for garnish). Tear the celery stalks and leave 3cm pieces. Roughly chop the coriander stems and add them and the celery pieces to the bowl. In a small bowl, stir together the soy sauces, rice vinegar and rice wine with the sugar until the sugar dissolves. Pour this mixture over the geoduck and other ingredients and mix well. Refrigerate for about 30 minutes (or up to several hours), stirring occasionally. Spoon the solid ingredients into four starter-portion dishes. Garnish with the reserved celery and coriander leaves. Serve and enjoy.
Crystal Wild Seafood, formerly known as Boon Teck Seafood, is a reputable Singaporean homegrown seafood specialist with over 30 years of operations and experience. Contact us at [email protected] or +65 6363 2765 for any seafood supply enquiries.
Ingredients
Directions
Lay several sheets of newspaper on the work surface and one geoduck on the newspaper with the open side facing right.
Run a thin-bladed knife between the lower shell and the flesh, to cut the muscle that attaches the meat to the shell.
Turn the clam over and cut the muscle from the other side of the shell. Lay the geoduck on a tray and do the same with the remaining clams.
Prepare a large bowl of iced water. Heat a large pot of salted water. When the water boils, add the shelled geoducks, blanch them for 10 seconds and then drain.
Immediately put the blanched geoducks in the bowl of iced water, leave them for a few minutes and then drain.
Lay a geoduck on a cutting board and remove the membrane that surrounds the siphon (The one that pulls away safely). Cut the siphon from the body. Slice the siphon in half then put the pieces in a bowl.
Pull out the mantle and place them in the bowl.
From the body, cut off and discard the gills, squeeze out any dark, soft parts and only the meat remains.
Rinse this briefly to remove any grit then put the cleaned body meat into the bowl.
Mince the garlic. Slice the chillies into thin rounds, removing as many seeds as possible.
Put the garlic and chillies into the bowl with the geoduck.
Remove some of the leaves from the celery stalks and coriander stems (reserve them for garnish). Tear the celery stalks and leave 3cm pieces. Roughly chop the coriander stems and add them and the celery pieces to the bowl.
In a small bowl, stir together the soy sauces, rice vinegar and rice wine with the sugar until the sugar dissolves.
Pour this mixture over the geoduck and other ingredients and mix well.
Refrigerate for about 30 minutes (or up to several hours), stirring occasionally.
Spoon the solid ingredients into four starter-portion dishes.
Garnish with the reserved celery and coriander leaves. Serve and enjoy.
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