Fried Geoduck Belly strips
Fried Geoduck Belly strips with panko crust are a unique and delectable dish that showcases the tender and flavorful qualities of geoduck, a type of large clam known for its sweet, briny taste. The preparation involves slicing the geoduck belly into strips, which are then coated in a crispy panko breadcrumb mixture, resulting in a delightful contrast of textures.
Delve into an extraordinary seafood experience with this unique Geoduck recipe, presented by top chef Hung Huynh, courtesy of the Smithsonian Magazine's YouTube channel. This recipe offers a delicate sashimi-style preparation to savor its natural flavors, paired with a contrasting, crispy fried clam strip technique that converts this funny-looking clam into a culinary delicacy. Perfect for impressing guests or simply exploring the tastes of the sea, these two preparations showcase the versatility and exotic charm of the geoduck.
Ingredients:
For the Geoduck Sashimi:
- 1 geoduck clam
- Salted ice water (for cleaning)
- Fresh lemon juice (to taste)
- Sea salt (to taste, avoid iodized salt)
- Fresh chives, chopped (for garnish)
- Extra virgin olive oil (for drizzling)
For the Fried Geoduck Belly strips:
- Belly portion of 1 geoduck clam
- All-purpose flour (for dredging)
- Eggs, beaten
- Japanese bread crumbs (Panko) or any bread crumbs
- Neutral frying oil (such as canola or vegetable)
To Serve:
- Lemon wedges
- Mayonnaise
- More chopped chives
Equipment:
- Knife
- Cutting board
- Pot for boiling water
- Tweezers or small tongs
- Bowl for salted ice water
- Frying pan or deep fryer
- Plates for breading station (flour, egg wash, and breadcrumbs)
- Paper towels (for draining fried clams)
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: Varies depending on size of the geoduck
Instructions:
1. Start with cleaning the geoduck. Cut open the meat using a simple knife or a butter knife to separate the muscles and remove the interior.
2. To peel off the skin, briefly dip the geoduck in hot water for about 15-20 seconds. The skin should come off easily. Then, clean the siphon with cold salted water.
3. For the sashimi preparation, slice the siphon into nice, thick chunks. They will curl up when fresh due to muscle contractions.
4. Dress the sashimi pieces with fresh lemon juice, sea salt, and chopped chives. Add a drizzle of extra virgin olive oil to finish.
5. For the fried clam strips, take the belly of the geoduck and prepare three plates for the breading process: one with flour, one with beaten eggs, and one with breadcrumbs. Remember to use one hand for dry ingredients and the other for wet to avoid clumping.
6. Dredge the belly pieces first in flour, then egg, and finally coat with breadcrumbs.
7. Heat your frying oil to 350°F (175°C) and fry the breaded clam strips until golden brown, then drain on paper towels.
8. Serve the sashimi with a squeeze of lemon and olive oil, and the fried clam strips with a wedge of lemon, a dollop of mayonnaise, and a sprinkle of chives.
Cooking Tips:
- Choose extra virgin olive oil for its flavorful qualities, which complement the delicate sashimi.
- For frying, ensure the oil is hot enough to avoid soggy breading, but not so hot that it burns. A temperature of 350°F is ideal.
This recipe is attributed to Hung Huynh ad provided by the Smithsonian Magazine and their YouTube channel. For more intriguing recipes and culinary adventures, visit https://www.youtube.com/@SmithsonianMagazine
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