A monster of a clam, the Puget Sound geoduck is the largest burrowing clam in the world. But its size (between one and three pounds) belies its subtle flavor—it’s considered a delicacy in Asia—and the bit of fuss it takes to clean it is well worth the effort.
- 1 lb. very fresh raw geoduck or raw scallops or sashimi grade fish
- 1 Tbs. extra-virgin olive oil
- Zest of 1 lemon plus 1 Tbs. lemon juice
- 1 Tbs. diced pickled fennel (or raw fennel)
- 1 tsp. chive blossoms or finely snipped chives
- 1 tsp. fennel fronds or small dill sprigs
- 1 Tbs. salmon roe (optional)
- 1 Tbs. finely diced pickled jalapeño pepper or fresh jalapeño pepper (optional)
- Flaky sea salt, such as Maldon®
Prepare the geoduck
- Have ready a large pot of boiling water and a large bowl of ice water.
- Coil the geoduck and drop it into the boilng water for 10 to 15 seconds in order to loosen the skin. Plunge the geoduck into the ice water to stop the cooking. Remove it from the water and peel the skin off of the siphon in one fluid motion starting from the body and working towards the tip of the siphon. Discard the skin.
- Cut the siphon from the body and shell (reserve the belly meat in the shell for another use). Cut the siphon in half lengthwise and cut off the tip of the siphon.
- Place each half of the siphon on a cutting board, hollow side down, and with a sharp knife, cut very thin slices on a diagonal. The flesh should begin to curl up, which indicates that the geoduck is fresh.
- With a very sharp knife cut the geoduck, scallops, or fish into very thin slices. Arrange on a platter or plates. Drizzle with the oil, lemon zest, and lemon juice. Garnish the geoduck with the remaining ingredients, and serve immediately.