Text 16001, 78 rader
Skriven 2007-05-27 20:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: SLUGS  70526
========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> Title: Misc Mollusks

 GJ> Our biggest clam; the geoduc, can weigh up to 15 pounds


A mere babe! See:

http://www.evergreen.edu/library/ARCHWWW/Images/Geoduc.jpg


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: About Geoduck Preparation
 Categories: Info, Shellfish, Clams
      Yield: 1 text file
 
           goeduck clams
 
  Cut the clam out of its shell with a long, sharp knife and remove
  the large spheroidal sack of digestive equipment.
  
  Run hot water over the skin to loosen it, then pull the skin off the
  neck as if you were removing a stocking.
  
  Relax the flesh in a bath of ice water for a half hour or so.
  
  Cut the neck from the body.  I like to cut the body into chunks and
  eat it raw with the neck, but it is not usually served this way.
  
  The body is normally either cut into very small pieces for sunomono,
  or used in soups and stews; perhaps you could mince it and make
  patties.
  
  Lay the neck out flat, and slice it in half along its equator; this
  exposes the throat-tube full of sand, which you should wash
  thoroughly.
  
  Slice the two halves of the neck on the diagonal as thinly as you can,
  and it's ready to eat.
  
  Mark P. Nelson
  
  I've only prepared geoduck a couple of times (a little hard to come by
  because they aren't exactly native to Minnesota!); one time was cut
  up in chowder (I used a clam chowder recipe) and the other time, I
  simply cut into "steaks," breaded lightly, and fried.
  
  In either case, you have to remove the elephant-hide-like covering
  from the foot (?); what you do with the other innards is up to you. I
  don't believe geoduck can be eaten raw (or is it just risky, like
  eating other shellfish raw?). If you like, I can dig in my recipe
  library for geoduck recipes (I don't think I have one off-hand, but
  ya never know!)
  
  From: Steve Dropkin

  My mother would dip them in boiling water to get the skin off of
  the two foot long neck. One recipe involved grinding the flesh,
  adding some egg and green onion and fry them "fritter" style.
  Always good with tater tots.  Brings back great summer vacation
  memories at the beach cabin.
  
  From: Ray Caldwell

  Newsgroups: seattle.eats, alt.food.sushi
 
MMMMM

Cheers

YK Jim


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