ForagingWild Recipes

Geoduck Crudo

Latest posts by Lindsey Bartosh (see all)
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Geoduck has a sweet and savory flavor with a distinctive crunchy texture. Some of the more popular recipes include soups, stews, sautéed pieces, and sashimi style. This geoduck recipe uses an apricot crudo, and it was a superb choice for preparing the unique meat.

Crudo translates from Italian to “raw”, which this recipe takes fresh from the sea geoducks and pairs the succulent clam meat with tangy apricot, salty capers, fresh crisp bites of cucumber, and savory microgreens. The geoduck is essentially “cooked” with the application of an acid to the dish, which in this case is the rice wine vinegar. This “cooking” firms up the texture of the meat just a bit, but still leaves each bite of clam tender.

Serving Size: 4

Time to make: 1 hour

Looking for more foraged seafood recipes? Check out this gooseneck barnacle recipe!


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Geoduck Crudo

Recipe by Lindsey Bartosh
0.0 from 0 votes
Course: Foraging, Wild Recipes
Servings

4

servings
Prep time

55

minutes
Cooking time

5

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 3-4 lbs fresh geoduck, cleaned and thinly sliced. Should end up with between 20 to 30 slices of geoduck depending on how thin a slice is cut

  • 1/4 cup olive oil

  • 3 tbsp rice wine vinegar

  • 1/4 cup apricot juice (could also be substituted with orange, peach, or passion fruit juice)

  • 1 tbsp caper brine

  • 3 tbsp capers

  • 1 tsp cooking oil

  • 1 English cucumber, thinly sliced

  • Microgreens

  • 1 tbsp roasted sesame seeds

  • Salt and pepper to taste

Preparation

  • Properly clean the geoducks and thinly slice. There are lots of videos on-line to learn how to clean geoduck, which includes using boiling water to open the shell, removing the clam from the shell and taking off the “skin” of the siphon, cleaning out the guts and removing any sand.
  • Layer thinly sliced geoduck on a decorative plate
  • To make the apricot vinaigrette: in a small bowl whisk together the olive oil, rice wine vinegar, caper brine, and apricot juice until smooth and fully incorporated. Season with a pinch of salt.
  • In small skillet, add the teaspoon of cooking oil and bring to high heat. Lightly crisp the capers, stirring continuously to keep from burning or sticking to the pan, for four to five minutes.
  • To plate, drizzle half the apricot vinaigrette over the sliced geoduck. Add a piece of the thinly sliced cucumber to each slice of geoduck. Sprinkle the microgreens over the top. Drizzle a little more of the vinaigrette and then finish with the roasted capers, the sesame seeds, and season with salt and pepper to taste.

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Lindsey Bartosh

Lindsey Bartosh lives in southeastern Utah where she spends her time hiking, biking, hunting, and fishing. She runs a website, huntingandcooking.com, and also a weekly radio show about seeking, pursuing, and processing wild game.

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