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Geoduck from Canada, harvested from the wild, is formed by nature and therefore each clam is unique. While the outward appearances will vary in size, colour and shape, the overall taste and texture of distinct geoducks will remain similar.
The taste and texture of the geoduck’s siphon meat however is different than the taste and texture of the body meat, providing versatility and endless opportunities for delicious dishes. The shell completes a dish as a beautifully natural, decorative accessory.
Canadian geoduck expert, Chef Stephen Wong, notes the wonderful benefits of working with geoducks of all sizes and also all parts of the geoduck. He has created the following 5-Course Geoduck from Canada Menu to fully embrace the entire geoduck and geoducks of all sizes, shapes and colours.
Ingredients
2 purple yams, baked, peeled, and cubed
3 Japanese cucumbers, julienned
2 sups jicama, cubed
1 cup corn kernels, freshly cooked
1 Geoduck from Canada, thinly sliced siphon meat
Salt to taste
Lychee- lime dressing ingredients
15 canned lychees, pitted
1/2 cup syrup from canned lychees
3 Tbsp lime juice, freshly squeezed
1/2 tsp lime zest, grated
1 tsp serrano chilies, minced or to taste
1 sprig cilantro
1/2 tsp salt
Preparation method:
Lychee-Lime Dressing:
Combine all dressing ingredients in a blender or food processor and pulse until liquefied. Transfer to a clean glass jar and refrigerate.
To Assemble:
Wrap the purple yams in foil and bake in a 375°F/190°C oven until you can pierce them easily with a fork, about 45 minutes to one hour. Allow to chill thoroughly in the refrigerator then peel and cut them into ¼-inch/0.5-cm cubes.
Ten minutes before serving, in a mixing bowl, sprinkle sliced cucumber and cubed jicama with a pinch of salt and let sit for about 5 minutes. Gently add corn and yam and toss together with a splash of oil. Divide salad onto small plates.
In a glass mixing bowl, add about ¼ cup/60 mL of the lychee-lime dressing to the sliced geoduck and mix well. Allow to stand for 5 minutes. Top each plated salad with a portion of ceviche and dressing. Spoon a bit more dressing onto each plate and serve.
Serves 4-6