![]() Finish by squeezing some lemon juice over the top. Meanwhile, spread a generous amount of aioli on a plate and pile geoduck strips on top. Take out of the pan and let dry on paper towels. Flip after about 30 seconds, or until golden brown. Heat on high until you see the first whisp of smoke and gently place the breaded strips in the oil. Next, put a large sauté pan on the stove with just over ¼ inch of canola oil. First, dredge through the flour, then egg, then breadcrumb, taking care to cover the strips completely in each step, as well as using one hand for wet ingredients and one hand for dry ingredients or else you’ll just end up breading your fingers. Slice the geoduck ‘body’ into ¼ inch strips and do an English-syle breading. Hi every one welcome to visit my channel is talk about primitive catch and cook in forest life style.Please subscribe me to view more videos thank you and i. Fill a large saucepan or wok halfway with vegetable oil and heat to 375 degrees. Add the clam juice, eggs, and milk and beat thoroughly with a wire whisk. Sift the flour, baking powder, salt, and pepper into a mixing bowl. Pan-fried Geoduck Strips with Sambal Aioli and Lemonġ cup breadcrumbs – I prefer Japanese style panko breadcrumbsġ cup Sambal aioli (about 1 tablespoon Sambal to 1 cup aioli) Line a baking dish with paper towels and set aside. Or they can be purchased from Taylor Shellfish at any of their retail stores or from their online store. Aside from going digging for them yourself, you might get lucky at an Asian Supermarket in the live shellfish section. If you live outside of the Pacific Northwest, finding geoduck could pose a small problem. There are an estimated 109 million ‘ducks’ living packed into the sediment of the Puget Sound, making them the largest biological mass in the Sound according to the Department of Ecology. They are also one of the oldest living creatures in the animal kingdom and can live as long as 168 years. The average weight is about three pounds, but specimens weighing over 15 pounds in not unheard of. They are the largest burrowing clam in the world and are exclusively native to the Puget Sound in Washington State, extending north to Vancouver B.C. The name geoduck (pronounced gooey-duck) is the Nisqually Native American word for ‘dig deep’, quite logical because these clams live 2½-3 feet below the surface of the sand. No doubt about it - Geoducks are funny looking clams and might be a little intimidating for the home cook AQUA by El Gaucho Executive Chef Wes Hood shows ho. But before that, a little info on this mighty creature. #Geo duck recipe how to#This week I’m going to teach you how to prepare and eat it. Last week I went digging for the prehistoric looking, giant clam known as Geoduck (read all about the rather challenging excursion here). ![]()
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