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A Geoduck (pronounced goo ee duck) is a large clam found in the Pacific Northwest. It is also quite delicious and with a ...
few hints, easy to prepare for use in chowder, fritters and many other dishes.
Tags:How to Prepare a Geoduck Clam For Cooking,Cleaning Gooey Duck Clams,Geoduck Recipes,Geoduck Clam recipes,Prepare a Geoduck Clam For Cooking,seafood recipe,Shellfish recipes
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How to Prepare a Geoduck Clam For Cooking
All right, so let’s start cleaning this geoduck here. We’re going to blanch it very quickly for about 10, 15 seconds in boiling salt and water. Not to cook it but just to loosen the membrane that surrounds that made it soft on its neck. So this geoduck is alive right now.
Be going in the boiling water. Again, so it just needs about 15 seconds in this water, this is going to loosen that membrane up again like I said. If you cook it too long, it will get really tough, so plenty of time, pull it out and—in ice water. Allow that to cool in there for just a minute and then pull it out. And so this point that will remove the shell, just going to slide the tip of a small knife underneath the shell here to loosen it and be that on both sides. This point we can pull shell off. There we have our geoduck.
Now, most of these really is usable meat. The only part I’m really going to trim off here is the stomach of it, which is this part right here, that rest of this is going to be all usable meat and I can always save the scrap here to use for cream sauce for a chowder, etcetera.
Now this is the fun part, this geoduck have this membrane, the skin that you can see around the outside of it we’re just going to peeling that off. So start at the top, peel it around the outside here, just like so.