Pried from its shell, its body is creamy white, Rubenesque and meaty in mass.
Geoduck farming grow-out and harvest practices are controversial,In December 2013, China imposed a ban on geoduck and other "A. Campbell, R. M. Harbo, and C. M. Hand, "Harvesting and distribution of Pacific Geoduck Clams", Georgina Willner.
Submerge the geoduck in boiling water for 30 seconds to blister and loosen the tough outer skin. The Pacific geoduck (“gooey-duck”; / ˈ ɡ uː i ˌ d ʌ k /; Panopea generosa) is a species of very large, edible saltwater clam in the family Hiatellidae.
Fold in the butter and geoduck. "FINAL Supplemental Environment Impact Statement (S.E.I.S.)
We may earn a commission on purchases, as described in our I'm a really good eater and a decent cook. "Because of how dense the trunk is, when you cut it very thin on the bias, you get a specific kind of snap when you bite into it.
Susan Feniger
THE MARY BUFFET: Wok Fried Geoduck or ... 1600 × 1200. Whatever the preparation, you have to love a mollusk that's so willing to undress itself for your eating pleasure.
Slipped out of its skin, the trunk of a geoduck is pearly and pale, almost iridescent. We reserve the right to delete off-topic or inflammatory comments. Geoduck is a large clam with simple anatomy.
It is easier to make than roast chicken and sautes more quickly than scrambled eggs; its trunk, in fact, is best when it isn't cooked at all.
Korean chefs also frequently serve it raw, with hot chili sauce, or in fiery soups and stir-fries.
In the world of shellfish, the geoduck is an unusual creature.
Phallic and extreme in appearance, a geoduck looks like something in between a prehistoric bottom-feeder and Jabba the Hutt's infant grandchild. Using your sharpest knife, slice this flap open to open up the geoduck. www.seriouseats.com/2010/10/the-nasty-bits-geoduck-how-to-cook-recipe.html Remove the skin from the siphon (see above).
(Maybe they just spark love because it's nearly impossible to look at a geoduck and Wouldn't you?
To learn more or opt-out, read our From microscopic plankton to intimidating, deep sea lantern fish, the creatures that live in the ocean are as varied and unfamiliar as if they lived on another planet.
There is poetry in its enduring existence and beauty underneath its rough exterior. In Japan, geoduck is called mirugai ("giant clam") and used for sashimi and sushi.
The geoduck (pronounced “gooey-duck”) may not be pretty to look at—in fact, its floppy shape is decidedly grotesque—but in terms of luxury seafood, it can cost more per pound than abalone.
Recipe courtesy of Mary Sue Milliken