Serves4
- Active Time:30 min
- Start to Finish:30 min
ADAPTED FROM XINH'S CLAM & OYSTER HOUSE
January 2007
-
1
(2-lb) live geoduck clam (see cooks' note, below)
-
2 1/2
tablespoons
fresh lime juice
-
1
tablespoon
hoisin sauce
-
1
tablespoon
oyster sauce
-
1
tablespoon
soy sauce
-
1
teaspoon
minced peeled fresh ginger
-
1
fresh lemongrass stalk, root ends trimmed and 1 or 2 tough outer leaves discarded
-
2
tablespoons
unsalted butter
-
1/2
cup
thinly sliced onion
-
1
tablespoon
minced garlic (about 3 cloves)
-
2/3
cup
thinly sliced green bell pepper
-
2/3
cup
thinly sliced red bell pepper
-
2
medium celery ribs, thinly sliced (1 cup)
-
2
scallions, thinly sliced
-
2
tablespoons
chopped fresh cilantro
-
Submerge geoduck in an 8-quart pot of boiling water 3 seconds. Transfer to sink with tongs and pull off shell.
-
Discard egg-shaped stomach, spongy gills, and the skin covering the siphon. Rinse geoduck to remove any sand. Cut siphon from body and halve siphon lengthwise. Holding knife at a 45-degree angle, cut both siphon and body crosswise into 1/8-inch-thick slices (keep siphon and body meat separate).
-
Stir together lime juice, hoisin sauce, oyster sauce, soy sauce, and ginger in a small bowl.
-
Finely mince enough lemongrass from bottom 6 inches of stalk to measure 1 tablespoon.
-
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté minced lemongrass, onion, and garlic, stirring, until slightly softened and fragrant, about 2 minutes. Stir in geoduck body meat, lime juice mixture, bell peppers, and celery and simmer, stirring occasionally, until bell peppers are softened, 3 to 4 minutes. Stir in siphon meat, scallions, and cilantro and simmer, stirring, until just heated through, about 2 minutes. Season with salt and pepper.
Cooks' note: Geoduck clams are available from Taylor Shellfish Farms (360-432-3300).
