Diary of a Foodie

Asian Sautéed Geoduck

Diary of a Foodie: Season One: Delicious Indigenous

  • Active Time:30 min
  • Start to Finish:30 min
January 2007
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  • 1 (2-lb) live geoduck clam (see cooks' note, below)
  • 2 1/2 tablespoons fresh lime juice
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon minced peeled fresh ginger
  • 1 fresh lemongrass stalk, root ends trimmed and 1 or 2 tough outer leaves discarded
  • 2 tablespoons unsalted butter
  • 1/2 cup thinly sliced onion
  • 1 tablespoon minced garlic (about 3 cloves)
  • 2/3 cup thinly sliced green bell pepper
  • 2/3 cup thinly sliced red bell pepper
  • 2 medium celery ribs, thinly sliced (1 cup)
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • Accompaniment:

  • Submerge geoduck in an 8-quart pot of boiling water 3 seconds. Transfer to sink with tongs and pull off shell.
  • Discard egg-shaped stomach, spongy gills, and the skin covering the siphon. Rinse geoduck to remove any sand. Cut siphon from body and halve siphon lengthwise. Holding knife at a 45-degree angle, cut both siphon and body crosswise into 1/8-inch-thick slices (keep siphon and body meat separate).
  • Stir together lime juice, hoisin sauce, oyster sauce, soy sauce, and ginger in a small bowl.
  • Finely mince enough lemongrass from bottom 6 inches of stalk to measure 1 tablespoon.
  • Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté minced lemongrass, onion, and garlic, stirring, until slightly softened and fragrant, about 2 minutes. Stir in geoduck body meat, lime juice mixture, bell peppers, and celery and simmer, stirring occasionally, until bell peppers are softened, 3 to 4 minutes. Stir in siphon meat, scallions, and cilantro and simmer, stirring, until just heated through, about 2 minutes. Season with salt and pepper.
Cooks' note: Geoduck clams are available from Taylor Shellfish Farms (360-432-3300).
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