![]() Bring to a boil and boil uncovered, stirring occasionally, until potatoes are tender and just beginning to break up, 8 to 10 minutes.Add the potatoes and the clam juice mixture and raise the heat to high.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.In a large pot, cook the bacon over medium heat until crisp.Add enough clam juice to total 4 cups of liquid and set aside. Strain the geoduck liquid into a 1-quart measuring cup.Put all the geoduck meat in the refrigerator while you continue the recipe. Place the thickly sliced siphon meat in a food processor and process until roughly chopped. Use the remainder of the siphon for sashimi.Cut the siphon into half-inch slices, slicing only enough to make a total of 12 ounces siphon and body meat. Cut the siphon and body apart, and cut the body into 1/2 -inch dice. ![]() Working over a bowl to catch the liquid, cut the geoduck out of its shell with a sharp knife.1/2 pound fresh chanterelles, cleaned and thinly sliced.1 1/2 pounds Yukon Gold potatoes, peeled, quartered and thinly sliced.4 ounces slab bacon, cut into 1/4 -inch dice.Divide into bowls, garnish with a drizzle of sesame oil, a sprinkle of corn flakes and green onions and serve immediately.Īshley’s Recommendations: Can substitute different types of mushrooms or potatoes.Remove from heat, add geoduck slices and stir.Add ginger and cook for 1 minute to infuse flavors.Bring rice chowder to a boil, add miso paste and stir to mix well and season with salt and pepper to taste.Add more stock if soup is too thick and return to pot. Allow to cool slightly then process in food processor or blender until smooth.Turn heat to low and simmer for 1 hour or until rice grains are soft and broken up.In a large saucepan or soup pot, combine rice and stock or water and bring to a boil.1 small geoduck, trimmed and sliced thin.Geoduck Rice ChowderĪshley’s Recommendations: Use low sodium chicken stock for healthier, less salty chowder. Serve.Īshley’s Recommendations: I came up with this one myself! Great reheated for lunch. Reduce heat to low and add Parmesan, stirring to melt.When risotto is ready, pour contents of geoduck pan into the risotto and stir to mix.Saute over medium heat, stirring occasionally, until siphon meat is tender, about 10 min.Sautee green onions and 2 cloves garlic for 1 minute and add geoduck.While stock is absorbing melt butter in separate pan.Slowly add chicken stock, stirring occasionally until fully absorbed and rice is tender to bite (al dente).Add white wine and cook until absorbed.Add risotto rice and toast for about 3 min.Add 2 cloves garlic and saute 1 min longer.Saute white onion in olive oil until no longer translucent.Split the meat down the median line and chop. The meat of the body is more tender than the siphon. Siphon meat is firm and tough and can be sliced thin at an angle and pounded gently with the smooth side of a meat mallet to tenderize into thin steaks for sautéing. Wash the siphon, removing all traces of sand and grit. Split the siphon by inserting a knife or scissors and cut the siphon lengthwise. Peel the skin starting with the body and continuing off the end of the siphon. To peel the tough skin off the siphon and body, place the geoduck in hot water for about 45 seconds. Pull out and discard the visceral mass, consisting of gills and stomach, leaving the siphon and mantle. Use gloves to avoid cutting your hand on the sharp shell edges. Scrape a knife along the inside of the shell to cut the adductor muscles. Rinse all sand from the geoduck, blanch them in boiling water for 10 seconds and then submerge in cold water. The Pacific geoduck Clam, scientific name Panopea generosa, is a species of very large, edible saltwater clam in the family Hiatellidae. The geoduck is the largest burrowing clam in the world. It is also one of the longest-living animals of any type, with a lifespan of up to 140 years the oldest has been recorded at 168 years old.
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