I’ll never forget my first taste of Geoduck. It was sweet with a soft flavor of the sea and the texture of pasta cooked to a perfect al dente. Shina from Chelsea Farms prepared this simple dish to highlight one of the Pacific Northwest’s most sought after (also quite possible the ugliest) sea creatures.
Serves 4
1 small geoduck neck cleaned and sliced paper thin on a bias – reserve breast meat for fritters
1 small ripe mango, diced
2 each green onion sliced thin
1 small handful of Thai basil, thinly slice
1 tsp sesame oil
Juice of half of a lime
Few dashes of togarashi powder
Plate geoduck first and then distribute the other ingredients over the geoduck
