fishes in the northwest, but it's rarely seen on restaurant menus here. Author Nancy Blakey show us why we shouldn't be afraid of cooking geoduck at home!
Check out her recipe for for a Oriental Geoduck Sauté:
Serves 4 as a starter
1 live geoduck siphon, cleaned
5 cups spinach loosely packed
5 dried shitake mushrooms
½ cup boiling water
3 tablespoons unsalted butter
2 tablespoons good quality sake
1 tablespoon soy sauce
1 green onion, sliced
Rehydrate the dried shitake in the boiling water for 10 minutes, stirring once or twice. Remove the mushrooms and save the liquid. Remove the stems from the shitake and slice the caps. With a sharp knife, cut the geoduck siphon into thin slices. Melt one tablespoon butter in a heavy skillet, add the geoduck and sear until golden brown, about 2 minutes. Add the mushroom slices, spinach, sake, and soy sauce and continue to sauté until the spinach has wilted, stirring frequently. Remove the sautéed ingredients, and return the pan to medium heat. Place the shitake liquid in the pan and reduce slightly, about 3 minutes. Whisk in remaining 2 tablespoons of butter and add green onion. Sautee briefly, then add all the ingredients together and toss together. Serve immediately.
Check out more of Nancy's recipes in her new book By The Shore.