Geoduck Risotto

Geoduck Risotto

Serves 4

Ingredients

  • 1 geoduck, finely sliced
  • 1 1/2 cups risotto rice
  • 6 cups chicken stock
  • 1/3 c white wine
  • 1/3 white onion, minced
  • 4 cloves garlic
  • 1/3 cups shredded Parmesan
  • 4 tbsp olive oil
  • 3/4 cup butter
  • 4 green onions, chopped

Directions

  1. Saute white onion in olive oil until no longer translucent.
  2. Add 2 cloves garlic and saute 1 min longer.
  3. Add risotto rice and toast for about 3 min.
  4. Add white wine and cook until absorbed.
  5. Slowly add chicken stock, stirring occasionally until fully absorbed and rice is tender to bite (al dente).
  6. While stock is absorbing melt butter in separate pan.
  7. Sautee green onions and 2 cloves garlic for 1 minute and add geoduck.
  8. Saute over medium heat, stirring occasionally, until siphon meat is tender, about 10 min.
  9. When risotto is ready, pour contents of geoduck pan into the risotto and stir to mix.
  10. Reduce heat to low and add Parmesan, stirring to melt. Serve.

Ashley’s Recommendations: I came up with this one myself! Great reheated for lunch.

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Geoduck Rice Chowder

Ashley’s Recommendations: Use low sodium chicken stock for healthier, less salty chowder.

Serves 4

Ingredients

  • 1 cup of short grain rice
  • 2 tbsp of white miso paste
  • 8 cups of chicken stock or water
  • Salt and pepper to taste
  • 1 tbsp of ginger
  • 1 small geoduck, trimmed and sliced thin
  • 2 tbsp of sesame oil
  • 1/2 cup of corn flakes
  • 3 green onions finely chopped

Directions

  1. In a large saucepan or soup pot, combine rice and stock or water and bring to a boil. Watch carefully to avoid boiling over.
  2. Turn heat to low and simmer for 1 hour or until rice grains are soft and broken up.
  3. Allow to cool slightly then process in food processor or blender until smooth. Add more stock if soup is too thick and return to pot.
  4. Bring rice chowder to a boil, add miso paste and stir to mix well and season with salt and pepper to taste.
  5. Add ginger and cook for 1 minute to infuse flavors.
  6. Remove from heat, add geoduck slices and stir.
  7. Divide into bowls, garnish with a drizzle of sesame oil, a sprinkle of corn flakes and green onions and serve immediately.
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Matthew’s Geoduck Chowder

Matthew's Geoduck Chowder

Ashley’s Recommendations: Can substitute different types of mushrooms or potatoes.

Serves 4

Ingredients

  • 1 geoduck (2 to 3 pounds)
  • 4 ounces slab bacon, cut into 1/4 -inch dice
  • 4 tbsp unsalted butter
  • 1 large onion, diced
  • 3 ounces diced celery root
  • 2 tsp minced fresh thyme
  • 2 dried bay leaves
  • 1 1/2 pounds Yukon Gold potatoes, peeled, quartered and thinly sliced
  • 3 to 4 cups canned clam juice
  • 2 cups heavy cream
  • Black pepper to taste

For garnish:

  • 1 tbsp unsalted butter
  • 1/2 pound fresh chanterelles, cleaned and thinly sliced
  • Salt to taste
  • 2 tbsp minced parsley
  • 2 tbsp minced chives
  • Crackers

Directions

  1. Working over a bowl to catch the liquid, cut the geoduck out of its shell with a sharp knife. Cut out the soft belly and discard. Cut the siphon and body apart, and cut the body into 1/2 -inch dice. Weigh the body meat. Cut the siphon into half-inch slices, slicing only enough to make a total of 12 ounces siphon and body meat.
  2. Use the remainder of the siphon for sashimi. Place the thickly sliced siphon meat in a food processor and process until roughly chopped. Put all the geoduck meat in the refrigerator while you continue the recipe.
  3. Strain the geoduck liquid into a 1-quart measuring cup. Add enough clam juice to total 4 cups of liquid and set aside.
  4. In a large pot, cook the bacon over medium heat until crisp.
  5. Add the 4 tablespoons butter, onion, celery root, thyme and bay leaves, and cook, stirring occasionally, until the vegetables are soft but not browned, about 8 minutes.
  6. Add the potatoes and the clam juice mixture and raise the heat to high.
  7. Bring to a boil and boil uncovered, stirring occasionally, until potatoes are tender and just beginning to break up, 8 to 10 minutes.
  8. Add the cream and reserved geoduck meat to the pot, season with pepper, and take it off the heat to rest for up to an hour. If you’re not serving the chowder within an hour, cool it to room temperature and put it in the refrigerator for up to two days.
  9. Reheat the chowder over low heat. While it’s heating, prepare the chanterelle garnish. Place a skillet over medium-high heat and add 1 tablespoon of butter.
  10. Saute the chanterelles, sprinkling with salt, until they’ve browned, about five minutes.
  11. Serve the chowder in heated bowls, garnished with the chanterelles, parsley, chives and toasted common crackers.
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Geoduck Winter Melon Soup

Geoduck Winter Melon Soup

Ashley’s Recommendations: Can use different types of seafood, in addition to or in place of squid.

Serves 4

Ingredients

  • 3 dried black mushrooms
  • 2 ounces squid cleaned
  • 8 ounces fresh winter melon in 1/2″ cubes
  • 4 ounces geoduck meat
  • 3 cups chicken stock
  • 1/3 cups diced carrot
  • 1/4 c quartered button mushrooms
  • 2 tbsp frozen peas thawed
  • 1 tbsp small diced smoked ham
  • 1 tbsp Chinese rice wine or dry sherry
  • 1/4 tsp salt
  • 1/8 tsp white pepper

Directions

  1. Soak the mushrooms in enough warm water to cover until softened. Drain, discard the stems and quarter the caps.
  2. Separate the squid tentacles from the bodies. Leave the tentacles whole. Cut the bodies open along one side so they lie flat on the cutting board and lightly score the inner side in a small crisscross pattern. Cut the scored pieces into 1 1/2- by 2-inch pieces.
  3. Bring a 2-quart saucepot of water to boil. Add the winter melon; cook until tender crisp, about 2 to 3 minutes. Remove with a slotted spoon.
  4. Blanch the clams and squid in the same water until the meat is opaque, about 30 seconds.
  5. In a 3-quart saucepot combine the stock, carrots, both mushrooms, peas, ham, wine, salt and pepper.
  6. Bring to a boil, cover, reduce heat to medium and simmer until the carrots are tender, about 4 minutes.
  7. Add the winter melon and seafood; cover and simmer until the seafood is cooked through, about 2 minutes.
  8. Ladle into the soup bowls.
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Shucker’s Geoduck Chowder

Shucker's Geoduck Chowder

Ashley’s Recommendations: Even better with fresh herbs! Increase each to 2 tbsp when fresh.

Serves 6 to 8

Ingredients

  • 1/3 pound sliced bacon, chopped
  • 1/4 pound andouille sausage, chopped or bulk pork sausage, crumbled
  • 1 small onion, chopped
  • 1/2 cup diced celery
  • 1 small green bell pepper, stemmed, seeded and diced
  • 2 medium-size (about 1 lb. total) firm-ripe tomatoes, cored and diced
  • 2 tsp each dry oregano leaves, dry basil leaves, and dry thyme leaves
  • Chowder base (recipe follows)
  • 2 cups (about 1/2 lb.) sliced fresh or frozen okra
  • 1/2 to 3/4 pound cleaned geoduck siphon and/or mantle

Directions

In a 5- to 6-quart pan over medium heat, combine bacon, sausage, and onion; stir often until well browned, 10 to 15 minutes. Spoon out and discard fat.

Add to pan the celery, bell pepper, tomato, oregano, basil, thyme, and chowder base. Bring mixture to a boil (if made ahead, let cool, cover, and chill until next day; reheat to continue).

Add geoduck, stir, and remove from heat immediately. Ladle chowder into bowls.

Chowder base: Mix together 1/4 cup tomato paste, 1 bottle (8 oz.) clam juice, 1 can (12 oz.) tomato juice, and 1 1/2 cups chicken broth.

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Avocado and Geoduck Salad with Fruit Salsa

Avocado and Geoduck Salad with Fruit Salsa

Ashley’s Recommendations: Havarti cheese brings an interesting depth to this unique salad; excellent for summer!

Serves 4

Ingredients

  • 1 geoduck
  • 1 1/2 cups mangoes, peaches or nectarines, diced
  • 1/4 medium red onion, cut into small dice
  • 1/4 medium red bell pepper, cored and cut into medium dice
  • 1 tablespoon chopped fresh cilantro or parsley
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon Salt and pepper, to taste
  • 3 ripe avocados

Directions

1. Saute geoduck in butter.
2. Gently mix all ingredients except avocado in a medium bowl. (Can be covered and refrigerated several hours.)
3. When ready to serve, halve, pit, peel and slice avocado. Fan half an avocado on each plate and serve crab salad alongside.

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Sauteed Geoduck Japanese Style

Sauteed Geoduck Japanese Style

Ashley’s Recommendations: Delicious over stir-fried noodles.

Serves 4

Ingredients

* 4 dried shitake mushrooms
* 1/2 cup boiling water
* 1 live geoduck
* 1/4 cup flour
* 3 tbsp butter
* 4 cup baby spinach, loosely packed
* 2 tbsp sake
* 1 tbsp soy sauce
* 1 green onion, sliced

Directions

1. Place mushrooms in bowl with the boiling water to reconstitute, about 5 min. Strain through fine sieve or coffee filter, reserving liquid.
2. Remove stems and slice mushrooms.
3. Clean geoduck and slice into bite sized pieces. Dredge in flour, and shake off extra.
4. Melt 1 tbsp in butter. Sear geoduck until golden brown, about 2 min.
5. Add mushrooms, spinach, soy sauce and sake and fry for another minute.
6. Remove all with slotted spoon and return pan to heat.
7. Add mushroom water and reduce slightly.
8. Whisk in remaining butter and add green onion.
9. Pour over geoduck and serve.

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Geoduck Fritters

Geoduck Fritters

Ashley’s Recommendations: Can add a pinch of chili powder for more kick!

Serves 4

Ingredients

* 1 cup flour
* 1 tsp baking powder
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/3 cup clam juice
* 2 eggs, beaten
* 1/3 cup milk
* 2 tsp butter, melted
* 1 geoduck clam, cleaned and diced
* Vegetable oil
* Lemon wedges

Directions

1. Preheat oven to 200 degrees.
2. Line a baking dish with paper towels and set aside.
3. Sift the flour, baking powder, salt, and pepper into a mixing bowl.
4. Add the clam juice, eggs, and milk and beat thoroughly with a wire whisk. Fold in the butter and geoduck.
5. Fill a large saucepan or wok halfway with vegetable oil and heat to 375 degrees. Very carefully, drop large spoonfuls of batter into the hot oil and 3 to 4 minutes, turning once, or until the fritters are golden brown on both sides.
6. Drain on paper towels, then transfer the fritters to the prepared baking sheet and place in the oven to keep warm.
7. Garnish with lemon wedges and serve immediately.

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Geoduck Aglio Olio

Geoduck Aglio Olio

Ashley’s Recommendations: Mushrooms are a great addition to this dish!

Serves 4

Ingredients

* Geoduck siphon
* 4 cloves garlic, minced
* Olive oil to taste
* 2 Cerraro peppers, chopped
* 1 lb fettuccini noodles
* 2 tbsp grated Parmesan cheese

Directions

1. Boil fettuccini “al dente.”
2. Saute geoduck lightly in olive oil with garlic and peppers.
3. Toss cooked pasta with olive oil and 2 tablespoons Parmesan cheese.
4. Serve pasta topped with geoduck.

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Geoduck Papaya Ceviche

Geoduck Papaya Ceviche

Ashley’s Recommendations: Wonderful for summer!

Serves 4-6

Ingredients

* 2 tbsp finely chopped Spanish red onion
* 1 small, ripe papaya, seeded, and diced
* 2 ounces lime juice
* 1 1/4 pounds geoduck, siphon and body meat trimmed and thinly sliced
* 2 tbsp finely chopped cilantro
* 2 to 3 teaspoons seeded, ribbed and minced jalapeno pepper
* 2 cups green salad mix
* 1 tbsp extra-virgin olive oil
* Salt and pepper

Directions

1. Combine onions, papaya and lime juice in a medium mixing bowl and gently mix well.
2. Add Geoduck, cilantro, jalapeno and mix well. Place in refrigerator for 30 minutes.
3. Just before serving, toss salad with oil and season with salt and pepper.
4. Place a portion of salad in the center of each plate, then top with a portion of the ceviche and serve.

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