Category: Cocktails & Appetizers | Blog URL: http://fat-of-the-land.blogspot.com/2009/08/duck-hunting.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Langdon Cook
Geoducks (pronounced gooey-duck) are the world's largest burrowing clams, making their home in coastal waters from California to Alaska. This ceviche highlights their unique taste and texture with a sweet and spicy kick. I like to serve it over a bed of fresh baby greens. Use only the geoduck's neck meat.
Note: To clean a live geoduck, immerse it in boiling water for eight seconds. Now you can pull off the thin sheath that protects the siphon. Slice off the siphon at the base and nip off the last half-inch or so of the dark tip. This neck meat can be used for sashimi or ceviche. Extract the rest of the clam with a paring knife, cutting the adductor muscles on the inside of the shell. Throw away the bulbous gut and use remaining meat in a sauté or stir-fry.