Avocado and Geoduck Salad with Fruit Salsa

Serves 4

Ingredients

• 1 geoduck
• 1 1/2 cups mangoes, peaches or nectarines, diced
• 1/4 medium red onion, cut into small dice
• 1/4 medium red bell pepper, cored and cut into medium dice
• 1 tablespoon chopped fresh cilantro or parsley
• 2 tablespoons fresh lime juice
• 1/2 teaspoon Salt and pepper, to taste
• 3 ripe avocados

Directions

1. Saute geoduck in butter.
2. Gently mix all ingredients except avocado in a medium bowl. (Can be covered and refrigerated several hours.)
3. When ready to serve, halve, pit, peel and slice avocado. Fan half an avocado on each plate and serve crab salad alongside.

Ashley’s Recommendations: Havarti cheese brings an interesting depth to this unique salad; excellent for summer!

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Sauteed Geoduck Japanese Style

Serves 4

Ingredients

* 4 dried shitake mushrooms
* 1/2 cup boiling water
* 1 live geoduck
* 1/4 cup flour
* 3 tbsp butter
* 4 cup baby spinach, loosely packed
* 2 tbsp sake
* 1 tbsp soy sauce
* 1 green onion, sliced

Directions

1. Place mushrooms in bowl with the boiling water to reconstitute, about 5 min. Strain through fine sieve or coffee filter, reserving liquid.
2. Remove stems and slice mushrooms.
3. Clean geoduck and slice into bite sized pieces. Dredge in flour, and shake off extra.
4. Melt 1 tbsp in butter. Sear geoduck until golden brown, about 2 min.
5. Add mushrooms, spinach, soy sauce and sake and fry for another minute.
6. Remove all with slotted spoon and return pan to heat.
7. Add mushroom water and reduce slightly.
8. Whisk in remaining butter and add green onion.
9. Pour over geoduck and serve.

Ashley’s Recommendations: Delicious over stir-fried noodles.

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Geoduck Fritters

Ingredients

* 1 cup flour
* 1 tsp baking powder
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/3 cup clam juice
* 2 eggs, beaten
* 1/3 cup milk
* 2 tsp butter, melted
* 1 geoduck clam, cleaned and diced
* Vegetable oil
* Lemon wedges

Directions

1. Preheat oven to 200 degrees.
2. Line a baking dish with paper towels and set aside.
3. Sift the flour, baking powder, salt, and pepper into a mixing bowl.
4. Add the clam juice, eggs, and milk and beat thoroughly with a wire whisk. Fold in the butter and geoduck.
5. Fill a large saucepan or wok halfway with vegetable oil and heat to 375 degrees. Very carefully, drop large spoonfuls of batter into the hot oil and 3 to 4 minutes, turning once, or until the fritters are golden brown on both sides.
6. Drain on paper towels, then transfer the fritters to the prepared baking sheet and place in the oven to keep warm.
7. Garnish with lemon wedges and serve immediately.

Ashley’s Recommendations: Can add a pinch of chili powder for more kick!

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Geoduck Aglio Olio

Serves 4

Ingredients

* Geoduck siphon
* 4 cloves garlic, minced
* Olive oil to taste
* 2 Cerraro peppers, chopped
* 1 lb fettuccini noodles
* 2 tbsp grated Parmesan cheese

Directions

1. Boil fettuccini “al dente.”
2. Saute geoduck lightly in olive oil with garlic and peppers.
3. Toss cooked pasta with olive oil and 2 tablespoons Parmesan cheese.
4. Serve pasta topped with geoduck.

Ashley’s Recommendations: Mushrooms are a great addition to this dish!

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Geoduck Papaya Ceviche

Serves 4-6

Ingredients

* 2 tbsp finely chopped Spanish red onion
* 1 small, ripe papaya, seeded, and diced
* 2 ounces lime juice
* 1 1/4 pounds geoduck, siphon and body meat trimmed and thinly sliced
* 2 tbsp finely chopped cilantro
* 2 to 3 teaspoons seeded, ribbed and minced jalapeno pepper
* 2 cups green salad mix
* 1 tbsp extra-virgin olive oil
* Salt and pepper

Directions

1. Combine onions, papaya and lime juice in a medium mixing bowl and gently mix well.
2. Add Geoduck, cilantro, jalapeno and mix well. Place in refrigerator for 30 minutes.
3. Just before serving, toss salad with oil and season with salt and pepper.
4. Place a portion of salad in the center of each plate, then top with a portion of the ceviche and serve.

Ashley’s Recommendations: Wonderful for summer!

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Ashley's Geoduck Chowder

6 servings

Ingredients

* 10 oz sliced geoduck
* 4 tbsp unsalted butter
* 1 1/2 onions, diced
* 4 cups clam juice
* 2 cups heavy cream
* 1 large carrot, peeled and diced
* 1 celery stalk, diced
* 1 large red or white potato, peeled and diced
* 1/4 tsp black pepper
* 2 dashes Tabasco sauce
* 1/2 lemon, juiced

Beurre Maine:

* 1/2 tbsp unsalted butter, softened
* 1 tbsp flour

Directions

1. Grind geoduck in meat grinder until roughly chopped.
2. Melt butter over low heat in a large stockpot. Cook onions until soft.
3. Add geoduck and cook an additional 3 min, stirring occasionally to avoid browning.
4. Add clam juice and bring to a boil.
5. Add cream and return to a boil, then reduce to a simmer.
6. Add carrots, celery, and potato. Cook over medium-low heat until veggies are tender, about 10 min.
7. Make the Buerre Maine by mixing softened butter and flour together to form a paste. Press into a whisk and stir into soup until evenly dispersed.
8. Stir in remaining Ingredients, adjusting seasonings to taste.

Ashley’s Recommendations: Can lessen fat content of this geoduck chowder by substituting half and half or milk, using cornstarch to thicken.

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