Geoduck Clam Sashimi

Geoduck clams are giant clams that burrow deep into soil. They are one of my favorite foods, as sashimi. They are also one of the most expensive. The Japanese call them mirugai ("giant clam") and they are sliced super thin and served ice cold as sashimi in sushi restaurants.

I decided to undertake the preparation of my own home geoduck sashimi. Unfortunately, I forgot to take pictures and only have an image of the final product. I'll try to be as descriptive as I can.

Recipe: Geoduck sashimi

Ingredients:
1 Live Geoduck (2 lbs)
Sushi soy sauce
Wasabi

Directions:
0. Prepare an ice bath large enough to fit the geoduck. At the same time, fill a serving plate with crushed ice and some water. Cover with a piece of saran wrap.
1. Boil a kettle of water until it is boiling vigorously.
2. Place the geoduck in a clean sink with the hinge of the shell facing downward.
3. Carefully pour the water over the geoduck slowly, trying to hit each part of it.
4. Immediately plunge into an ice bath.
5. Once it is cool enough, remove the shell from the geoduck. It should be relatively easy. Rinse under cold running water.
6. From one end of the geoduck, pull the skin back. It should remove like an inverted stocking. Rinse again under cold water. Take care to rinse the mouth end. It can be quite sandy.
7. Place the geoduck on a cutting board. The geoduck should have two parts, the round, ovule bottom portion (the stomach), and the top part, which resembles a piece of flesh with a flap connecting both parts. Using your sharpest knife, slice this flap open to open up the geoduck.
8. Remove the stomach. Reserve for stock. Another way to use it is to cut into small pieces, bread with corn starch, and deep fry.
9. Slice the geoduck as thinly as possible, angling the knife almost horizontally.
10. Place the slices on top of the cold serving plate.
11. Refrigerate in the freezer for up to 15 minutes.
12. Combine the wasabi and sushi soy sauce in a small serving dish.
13. Serve, with an optional wine pairing. Riesling or chardonnay is an ideal choice (in my opinion)