Simply put, the bizarre looking geoduck is delicious. It has a flavor landing somewhere between a chewy clam and a tender abalone, though crisper in texture than either. Geoduck's strange appearance belies the ease with which it cooks up. It is easier to make than roast chicken and sautes more quickly than scrambled eggs; its trunk, in fact, is best when it isn't cooked at all.
- 1 geoduck, about 8 ounces
- Soy sauce and wasabi for dipping
- 3 tablespoons butter
- 2 tablespoons white wine, vermouth, or sake
Bring large pot of water, about 8 quarts, to boil. Have large bowl of ice water ready. Place geoduck inside pot and boil briefly until skin of the trunk turns a shade darker, about 20 seconds. Using tongs, place the geoduck in ice water to stop cooking. Peel off skin by tugging it off the meat (a dry dishtowel can help to get a grip). Using a small boning knife, gently pry open shell and cut the meat away from the shell edges. Discard the sack next to the body.
To Serve the Trunk Sashimi-Style: Slice trunk thinly on a bias and dip in soy sauce and wasabi, or ponzu sauce.
To Sauté the Body Meat: Slice thinly on a bias. Heat butter in a 10-inch stainless steel skillet over medium heat until foaming subsides and butter is slightly browned. Add geoduck slices and wine and sauté for 5 to 10 seconds, until slices are just beginning to turn opaque. Season with salt to taste and serve immediately.