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Don't let its name or its looks intimidate you.

Say gooey duck

Certainly no beauty, and decidedly firm (almost crisp) to chew, the giant geoduck clam wins diners with its delicate, seafresh taste. Harvested in the Pacific Northwest under regulations to preserve supply, clams average 2 to 3 pounds in their gaping shells. In the West, good Asian fish markets frequently sell them. A live clam's freshness is easily determined by smell, which should--as with any fresh clam--be as clean as an ocean breeze. Dying or dead geoducks (say gooey duck) deteriorate rapidly to stinking. Keep on ice until ready to clean; overnight from purchase is usually safe. Although intimidating, geoducks are easy to clean. Rinse in shell with cool water, then slip a sharp knife between shell and flesh to release clam; discard shell. Cut the pull avoid stomach free from siphon (neck) and mantle (breast). Portions of the stomach are sometimes edible, but we suggest you discard it. After a quick dip in boiling water, pull thin skin from siphon and mantle and discard. Slit siphon open lengthwise; rinse well to remove any sand. A 2- 3-pound (in the shell) geoduck yields 1/2 to 1 pound meat. Because of its texture and flavor, the siphon is considered choice eating both raw and thinly sliced for sashimi. Both the siphon and the tenderer mantle are excellent when finely chopped and barely heated in chowder. Our recipe is the popular one served at Shuckers Restaurant in Seattle. The chowder is also tasty with canned clams.

Geoduck Sashimi

About 1/2 pound cleaned geoduck

siphon (see preceding)

1 tablespoon each soy sauce and

seasoned rice vinegar

1 teaspoon minced fresh ginger


About 1 tablespoon powdered

wasabi mixed with 1 tablespoon


About 1/4 cup picked sliced ginger,

drained Thinly slice geoduck across the siphon, keeping slices aligned. Slide a wide spatula under slices; holding in place, put on a platter. In a small bowl, mix together soy sauce, rice vinegar, and fresh ginger. Pinch wasabi to make a small cone. Place sauce, wasabi, and pickled ginger beside sliced clam. If made ahead, cover and chill up to 2 hours. Dip geoduck into sauce and eat with wasabi and ginger to taste; use chopsticks or forks. Makes 6 to 8 appetizer servings. Per serving: 45 cal.; 3.8 g protein; 0.3 g fat; 6.7 g carbo.; 162 mg sodium; 9.6 mg chol.

Shuckers Geoduck Chowder

1/3 pound sliced bacon, chopped

1/4 pound andouille sausage, chopped;

or bulk pork sausage, crumbled

1 small onion, chopped

1/2 cup diced celery

1 small green bell pepper, stemmed,

seeded and diced

2 medium-size (about 1 lb. total) firm-ripe

tomatoes, cored and diced

2 teaspoons each dry oregano

leaves, dry basis leaves, and dry

thyme leaves

1 teaspoons file powder (optional)

Chowder base (recipe follows)

2 cups (about 1/2 lb.) sliced fresh or

frozen okra

1/2 to 3/4 pound cleaned geoduck

siphon and/or mantle (see

preceding), finely chopped; or 3

cans ( 6 3/4-oz. size) chopped

clams, drained and rinsed In a 5- to 6-quart pan over medium heat, combine bacon, sausage, and onion; stir often until well browned, 10 to 15 minutes. Spoon out and discard fat. Add to pan the celery, bell pepper, tomato, oregano, basil, thyme, file powder, and chowder base. Bring mixture to a boil (if made ahead, let cool, cover, and chill until next day; reheat to continue). Add okra and cook just until tender when pierced, about 4 minutes. Add geoduck, stir, and remove from heat immediately. Ladle chowder into bowls. Serves 6 to 8.--Ludger Szmania, Seattle. Per serving: 126 cal; 9 g protein; 5.5 g fat; 11g carbo.; 505 mg sodium; 20 mg chol.

Chowder base. Mix together 1/4 cup tomato paste, 1 bottle (8 oz.) clam juice, 1 can (12 oz.) tomato juice, and 1 1/2 cups regular-strength chicken broth.
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Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes; geoduck
Date:May 1, 1990
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