Blanched Geoduck Clam
Blanching preserves the natural sweetness and crunchy texture of geoduck. Served with ginger-scallion soy sauce, this is a classic Cantonese seafood delicacy.
Ingredients
8 items- Geoduck clam 1 whole (about 500g)
- Ginger 1 piece (about 20g)
- Scallions 2 stalks
- Light soy sauce 2 tablespoons (30ml)
- Shaoxing wine 1 tablespoon (15ml)
- Sugar 1/2 teaspoon (2g)
- Cooking oil 2 tablespoons (30ml)
- Salt a pinch
Nutrition
Steps （8 steps）
Clean the geoduck, cut open along the shell seam, remove guts and gills, take out the meat, rinse and drain. Slice the meat into thin pieces about 2mm thick.
Half slice the ginger, half mince it. Cut scallion whites into sections and shred the green parts. Set aside.
In a small bowl, combine light soy sauce, sugar, Shaoxing wine, minced ginger, and half of the shredded scallions. Mix to make the dipping sauce.
Bring a large pot of water to a boil over high heat, add ginger slices, scallion sections, and 1 tablespoon Shaoxing wine.
Once water is boiling, add geoduck slices, quickly stir with chopsticks to separate, blanch for 10-15 seconds until the meat curls and turns opaque. Immediately remove.
Quickly transfer the blanched geoduck into ice water, soak for about 5 seconds, then drain and arrange on a plate.
Heat a small saucepan with cooking oil over medium heat until smoking (about 180°C). Immediately pour the hot oil over the remaining shredded scallions to release aroma.
Drizzle the scallion oil and sauce over the geoduck, or serve as a dip. Serve immediately.
Tips
Blanching time is critical: 10-15 seconds, longer will make it tough; ice bath is key for crunchiness; sauce can be adjusted with chili, but don't overpower the fresh taste.
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