The geoduck is native to the coastal waters of the eastern North Pacific Ocean from Alaska to Baja California. The common name is derived from the Lushootseed (Nisqually) word gídq.
Arrange fritters on a platter, garnish with a squeeze of lemon and more mint leaves. The Pacific geoduck is a species of very large saltwater clam in the family Hiatellidae. Season immediately with kosher salt and additional shichimi togarashi. Remove with a wire strainer to a paper towel-lined plate. Gently drop tablespoons of fritter batter into oil and cook, turning over often until deep golden brown, about 3 minutes. Add the geoduck slices and stir to combine thoroughly. In a large bowl, whisk together flour, baking powder, orange mint strips (or substitute), lemongrass, ginger, shichimi togarashi, clam juice and eggs.Īdd the milk a few tablespoons at a time until thick cake batter consistency is achieved.
Prepare the batter: Stack the orange mint leaves, then roll them cigar-style and slice crosswise into thin strips. Alternately, fill a large stockpot ⅓ full with oil and heat it to 350 degrees F. Break salt away from duck brush off any excess salt. Carefully invert the pot onto a large cutting board. Remove the pot from the oven let it stand 30 minutes to cool. Prepare the fryer: Use a deep-fryer filled with oil according to manufacturer specifications. Roast duck until a meat thermometer inserted into thickest part of thigh registers 165 degrees, about 2 hours 15 minutes. Remove from heat and allow to cool before use. Reduce heat to low, then simmer until liquid is reduced just slightly, about 5 minutes. THE CLAM - Geoduck in the Nisqually Language means dig deep. Prepare the sweet chili sauce sauce: In a small saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, minced bird’s eye chili, and salt bring to a boil.
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