Eat This Word: Geoduck

A geoduck, radish, and avocado canapé at the Beard House

 

WHAT? "These are the most bizarre-looking of all clams (and perhaps all foods)," James Peterson writes in Fish & Shellfish of the geoduck, which makes its home in the Pacific Northwest. Waverly Root wasn't much kinder, describing it as a "clam so fat that it cannot close its shell." The bigger specimens of the world's largest burrowing clam weigh as much as 20 pounds, live as long as 150 years, and their neck, or siphon, extends by as much as three feet. They resemble…er…something not polite to write here. But odd-looking as they are, the geoduck has many admirers, culinary and otherwise. "Geoduck meat is delicious," Alan Davidson writes in The Oxford Companion to Food. The siphon meat is stirred into chowders and used for sushi; the body is sautéed. Asians pay as much as $30 per pound to dine on them, according to William Dietrich in The Seattle Times, who... Read more >

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Recipe: Clams with Country Ham Vinaigrette and Candied Orange

 

When Halcyon, Flavors from the Earth's Marc Jacksina and fellow Charlotte-based chef Blake Hartwick started designing their Beard House menu, they immediately wanted to work with clams, specifically those from Rappahannock River Oysters, one of their most valued purveyors. The first idea to spring up was clams casino, the bacon and bread crumb–laden classic that enjoys heavy rotation in Rhode Island. Equipped with their Southern larders, Jacksina and Blake got to work on this regionally inspired spin. Benton's country ham was an obvious reliever for the bacon, so Jacksina blended it with horseradish and Tabasco to make an energized vinaigrette. Chef Blake... Read more >

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A Simple Korean Supper

Korean-Style Clams
 

Korean food has been a player on the national food scene ever since David Chang started serving kimchi rice cakes to hungry hordes at Momofuku Ssäm Bar, but with today's New York Times review of upscale Korean restaurant Jungsik, it has officially arrived. Mark the occasion with this meal, which comes together relatively quickly with a little bit of planning. Pair it with a bottle of good Korean beer and serve fresh fruit for dessert. Korean-Style Clams Chef Joe Isidori usually serves this

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Recipe: Korean-Style Clams

Korean-Style Clams We're loving this vibrant spin on steamed clams from Joe Isidori. The Long Island chef arranges littlenecks on a bed of soft cabbage and bacon lardons, then adds his bracing housemade kimchi and a scattering of fresh herbs. If you make the Korean condiment tonight, it will be ready for when you tackle the rest of the recipe this weekend. Don't want to do all that work? You can enjoy this dish at tonight's Beard House dinner instead.

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Eye Candy: Beard House

clams Fourth-generation fly fisherman and chef Chris Parsons snuck in this surprise hors d'oeuvre of salt-roasted clams during his Beard House reception last week. Click here to view more photos from the night. (Photo by Michael Johnston)

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