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GEODUCK RECIPES

WILD, SUSTAINABLE, HEALTHY, DELICIOUS

GEODUCK

Panopea generosa

GEODUCK BAJA CHEVICHE

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GEODUCK CHOWDER

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Geoduck Recipe

Fathom Geoduck Baja Ceviche

YIELD Serves 8 (16 small bites) | TIME Prep: 25 minutes | Cook: 0 minutes | Total: 25 minutes 

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INGREDIENTS

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  • 1 pound (450 g) FAHOM Seafood geoduck, cleaned, siphon and mantle

  • 1 bowl ice water (for shocking)

  • ¾ cup (180 ml) fresh lime juice

  • ¼ cup (60 ml) fresh lemon juice

  • ½ cup (100 g) tomato, small dice

  • ¼ cup (40 g) red onion, very fine dice

  • 1–2 tablespoon (15–30 g) jalapeño or serrano, finely minced

  • 2 tablespoon (8 g) cilantro, chopped

  • 1 pinch (1 g) salt to taste

  • 2 tablespoon (30 ml) olive oil

  • 1 teaspoon (5 ml) hot sauce (Mexican-style)

  • 1 tablespoon (15 g) optional: diced cucumber or avocado for freshness

  • 16 pieces tortilla chips or small tostada rounds

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PREPARATION

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Step 1

Prepare the geoduck by blanching the siphon in boiling water for 5–10 seconds, then immediately shocking it in the ice water. Peel off the outer skin and thinly slice the siphon and mantle into bite-sized pieces.
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Step 2
In a glass or ceramic bowl, combine the lime juice and lemon juice. Add the sliced geoduck and let it marinate in the refrigerator for about 10–15 minutes until the meat becomes slightly firm and opaque.
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Step 3
Fold in the tomato, red onion, jalapeño (or serrano), and cilantro. Stir in the olive oil and hot sauce. Season with salt to taste and add optional cucumber or avocado if using.
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Step 4
To assemble, spoon the ceviche onto tortilla chips or small tostada rounds. Serve immediately while chilled.

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Recipe by Gregory Smith

Geoduck Baja Ceviche

Geoduck Chowder

YIELD Serves ~20–24 small pours | TIME Prep: 20 minutes | Cook: 25 minutes | Total: 45 minutes 

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INGREDIENTS

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  • 1 pound (450 g) geoduck, cleaned, siphon and neck trimmed

  • 1 pinch (1 g) salt

  • 2 tablespoon (28 g) butter

  • 1 small (70 g) onion, finely diced

  • 1 celery stalk (40 g), finely diced

  • 1 small (150 g) potato, small dice (or brunoise)

  • 1 clove garlic, minced

  • 1 cup (240 ml) clam juice or light seafood stock

  • 1 cup (240 ml) milk

  • 1/2 cup (120 ml) heavy cream

  • 2–3 slices (60 g) bacon, small dice (optional)

  • 1 bay leaf

  • 1 pinch (1 g) black pepper, to taste

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PREPARATION

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Step 1

Cook bacon in a large pot over medium heat until crisp. Remove the bacon bits and set aside, leaving the rendered fat in the pot. Add the butter to the pot.
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Step 2
Sauté the onion, celery, and potato in the butter and bacon fat until the onion is translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Step 3
Stir in the clam juice (or stock) and add the bay leaf. Bring to a simmer and cook until the potatoes are tender, about 10–12 minutes.
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Step 4
Lower the heat and stir in the milk and heavy cream. Gently simmer (do not boil) for 5 minutes. Meanwhile, quickly poach the chopped geoduck in simmering water for 10 seconds or lightly sauté it just until firm.
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Step 5
Remove the bay leaf. Season with salt and black pepper to taste. Ladle the chowder into small cups or spoons, top with the cooked geoduck and the reserved bacon bits, and serve warm.

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Recipe by Gregory Smith

geoduck chowder
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