We have never tried Geoduck before, and we were pretty curious to cook it. Geoduck has a very delicate sweet meat that can be served as sashimi or slightly steamed. The consistency can become very hard and chewy if overcooked. We have decided to add some aromas from the Chinese cuisine such as fermented black beans to enhance the geoduck clam flavor. The fermented black beans are naturally salty and perfectly complement the sweetness of the clams. We have cooked our version of the black bean sauce to obtain a crunchy consistency. The result is amazing, and the recipe is easy and quick! The only complex part is cleaning and cooking the geoduck.
Ingredients (2 Servings):
- 2 Geoduck Clams
- 1 Tablespoon of Black Fermented Salted Beans
- Extra-virgin Olive Oil
- Sea Salt
- Black Pepper
- Half Teaspoon of Raw Coconut Sugar
- Add the fermented black beans into a bowl, add extra-virgin olive oil and coconut sugar. Mix all together and mash the beans with a fork.
- Pour the mix into a non-stick pan and stir for a couple of mins until the beans become crunchy.
- Boil the geoduck clams for 30sec and let them rest for a couple of mins in a large bowl with ice. Once the clams are cold, remove the exterior layer/skin.
- Remove the shell with a knife. Rub the clams with some sea salt to clean them and make them white.
- Remove the ending part previously inside the shell. This part is largely not edible. Cut the tube part lengthwise and clean the inside with running cold water.
- Finely slice the tube part horizontally. If you're clams are fresh, you can also eat them as sashimi.
- Place the slices in a strainer and cook the slices for 1min in boiling water. Drain them removing all the water and place the slices in a plate.
- Season the slices with the crunchy black beans and drizzle some extra-virgin olive oil.