The world’s largest burrowing clam, the geoduck (pronounced "gooey-duck”) is a Pacific Northwest native and one of the most prized seafoods in the world. In sashimi, geoduck is extraordinarily sweet and crunchy. And you haven’t lived until you’ve tasted our geoduck pie. Geoducks begin at two pounds each and can exceed fifteen, and their siphons can stretch to three feet. Truly incredible animals.
Chef Xinh's Geoduck Ceviche
CHEF XINH'S GEODUCK CEVICHE
A quick and easy preparation of geoduck created by award-winning Chef Xinh Dwelley. (Print Recipe)
- 1 pound Taylor Geoduck (neck meat) thinly sliced
- 2 medium limes, juiced
- 1 stalk of celery, thin sliced
- 1 small carrot, julienned
- 1 medium cucumber, thin sliced lengthwise, skin on
- 1/4 cup chopped onion
- 2 tablespoons sesame seeds
- 1 clove of garlic, minced
- 2 red chili peppers, chopped
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 sprigs of mint chiffonade, plus extra mint for garnish
- 1/3 cup peanuts
Recipe Courtesy of Chef Xinh Dwelley, Xinh's Clam and Oyster House
- In large bowl combine sliced geoduck meat and juice of one lime. Marinate for 30 minutes.
- In a large bowl combine celery, carrot, cucumber, onion and sesame seeds.
- In a small bowl combine juice of one lime, garlic, red chile peppers, fish sauce and brown sugar.
- Combine ingredients from both bowls with 2 sprigs of mint chiffonade and geoduck meat.
- Serve on plate garnished with mint and 1/3 cup peanuts.
Geoduck Deep Dish Pie
GEODUCK DEEP DISH PIEAcclaimed pie baker, Kate McDermott, says that Geoduck Pie is one of the best savory pies she has ever made. This simple to make pie is always greeted with oohs, ahs and yums!
For one 9-10" Deep Dish Pie Pan
- 1 double crust pie dough recipe (use your favorite recipe or the Art of the Pie recipe)
- 1.5 to 2.5 pound Taylor Geoduck
- 1 onion, chopped
- 5 red potatoes
- 4 cloves garlic, chopped fine
- 2 stalks celery, chopped
- 1 handful of Italian flat-leaf parsley, chopped
- 3 Tablespoons good quality olive oil
- 8 pieces of bacon
- 1/2 teaspoon sage
- 1/2 teaspoon rosemary
- 1 teaspoon thyme
- 1-2 tablespoons Mama Lil's Peppers or other pickled Hungarian peppers, (optional)
- Salt & Pepper to taste
- a few shavings of black truffle, (optional)
- 1 egg yolk + 2 teaspoons water
Prepare the Geoduck Meat
- Boil a big pot of water. With tongs quickly submerge the entire geoduck, shell and all, in the boiling water. After ten seconds, with tongs remove the geoduck.
- With a sharp knife, quickly make a cut along the inside of each shell to remove the meat. Make an additional cut along the middle of the body and remove and discard everything inside. Remove the siphon casing on the long neck of the geoduck. Rinse the body and siphon meat well in very cold water.
- Slice and chop the mantle and siphon meat much like you would for stir fry or small pieces of meat for stew.
Make the Filling
- Chop onions, garlic, celery, parsley and saute in olive oil over medium low heat.
- In another pan cook bacon over medium heat.
- Drain on paper towels and then chop into 1 inch size pieces and add to onion mixture.
- Add the herbs, geoduck and optional peppers. Cook slowly for a few minutes.
- Add salt and pepper to taste.
- Add the optional truffle shavings.
- Set aside to cool.
Construct the Pie
- Roll out a pie dough and place in pie pan.
- Pour in the cooled filling.
- Roll out the top crust and place over the filling.
- Crimp edges and cut a few vents on top of the pie.
- Fork beat egg yolk and water together in small bowl and brush over the top of the pie.
- Place pie on center rack of oven that has been preheated to 425F and bake for 20 minutes.
- Turn oven down to 375F and bake for an additional 30-35 minutes until you see some steam coming out of the vents and the top of the pie is golden.
- Cool for 10 minutes and serve.
Recipe created for Taylor Shellfish Farms by Kate McDermott, Art of the Pie
Geoduck Papaya Ceviche
GEODUCK PAPAYA CEVICHE
For a summer treat, this is an easy, delicious and refreshing appetizer! (Print Recipe)
- 2 tablespoons finely chopped Spanish red onion
- 1 small, ripe papaya, seeded, and diced
- 2 ounces lime juice
- 1 and 1/4 pounds Taylor Geoduck, siphon and body meat trimmed and thinly sliced into julienne
- 2 tablespoons finely chopped cilantro
- 2 - 3 teaspoons seeded, ribbed and minced jalapeno pepper
- 2 cups mesclun or wild greens salad mix
- 1 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- Combine onions, papaya and lime juice in a medium mixing bowl and gently mix well.
- Add Geoduck, cilantro, jalapeno and mix well.
- Place in refrigerator for 30 minutes.
- Just before serving, toss mesclun salad with oil and season with salt and pepper.
- Place a portion of mesclun salad in the center of each plate, then top with a portion of the ceviche and serve.
Recipe Courtesy of Karen Malody and as seen on Food Nation with Bobby Flay.