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
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