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How to Clean a Geoduck: chfstps.co/1z7jFNM Meet the geoduck (pronounced "gooey-duck"), an iconic saltwater clam native to the Pacific Northwest, distinct in its enormous—and undeniably suggestive—stature. Get your mitts on one if you can—its firm meat and savory flavor makes for awesome sashimi, delicate garnishes, and hearty chowders. | ChefSteps
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Issey Miyake teaches you how to make Mirugai and Stir Fried Geoduck Belly Ingredients - Geoduck - Soy Sauce - Wasabi - Shallot - Arrowroot Starch - White Pepper - Salt - Green Onion - Lemon Juice - Tobiko Instructions: 1. Deshell geoduck 2. Blanch geoduck for 20 seconds then place in ice bath 3. Cut the stomach from the trunk 4. Cut away and discard the gray “soy” on the stomach 5. Peel off outer skin on trunk 6. Cut trunk into thin pieces for sashimi and place on ice 7. Cut shallots into chunks
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