Geoduck Crudo
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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
Course: Foraging, Wild Recipes4
servings55
minutes5
minutesKeep the screen of your device on
Ingredients
3-4 lbs 3-4 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 1/4 olive oil
3 tbsp 3 rice wine vinegar
1/4 cup 1/4 apricot juice (could also be substituted with orange, peach, or passion fruit juice)
1 tbsp 1 caper brine
3 tbsp 3 capers
1 tsp 1 cooking oil
1 1 English cucumber, thinly sliced
Microgreens
1 tbsp 1 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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