Monday, March 28, 2011

Wok Fried Geoduck or Perhaps Razor Clams with Ginger, Garlic and Scallions

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. 





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