Long have I wanted to cook some geoduck, but the cleaning of it had kept me at bay. My childhood memory of my mom's geoduck dish and the geoduck sashimi I once had at Nishino, has kept my interest for it high. Today, at my little seafood shop, Wong Tung Seafood, Inc., they had a little bag of freshly cleaned and sliced geoduck. Well, it's my lucky day. Or maybe not so much. I was all ready to delight in my first cooking of geoduck until I opened the baggie. Hmmm... this looks like razor clams cut into pieces. I mean, I've cooked razor clams, but never geoduck. But this looks a lot like the former and yet I've never laid hands on the cleaned latter. What to think? Was there a communication error, or a flat out mislead? To be sure, I may have to break down and clean a geoduck myself.
Rinse and dry the geoduck / razor clams on paper towels.
2 tsp minced ginger
1 garlic clove, smashed and chopped
3 scallions cut into 2" pieces
2 tbsp soy sauce
1 tbsp rice wine
2 tsp sugar
1 tsp white vinegar
corn starch and water mixed to thicken sauce
Heat wok over high heat with a little grape seed oil. Toss in ginger, garlic and scallions until fragrant. Then toss in geoduck / razor clams and fry for about 30 seconds. Add in remaining ingredients and fry for another minute. I think the jury is in... if that wasn't razor clams, it sure did a good impersonation of it. It was delicious, but as Stella said... it tastes like nothing... but that yummy sauce. Now I really need to go get a whole geoduck and cook it!
And full confession here, really trying to redeem my planned excellent geoduck post, I have to admit my greediness. The geoduck was just a little tidbit. To redeem the post, I share the actual main dinner of seared black cod, bacon dashi, pea sprout and oyster mushrooms.