Sautéed Geoduck Clams, with Shitake mushrooms and sake sauce. Incredible edible taste experience, featuring the exotic and extremely large geoduck clams!
Sautéed Geoduck Clams Recipe-
- 4 dried shitake mushrooms
- 1 cup boiling water
- 1 fresh, (or 12 oz., minimum) sashimi grade geoduck clam
- 1/4 cup all-purpose flour
- 4 tbsp. garlic and herb butter, divided
- 4 cups loosely packed baby spinach
- 2 tbsp. Good quality, Junmai Ginjo sake
- 1 tbsp. dark, mushroom flavored soy sauce
- 2 green onions, trimmed and fine chopped
- Rehydrate the mushrooms in a mixing bowl with boiling water. Leave them in the water for about 5 minutes, then strain them through a fine sieve (coffee filters work good for this, too), and reserve the liquid.
- Trim the rough ends off of the stems and chop them into rounds, and slice up the mushroom caps.
- Wash and clean the geoduck and chop it into bite sized pieces.
- Dredge the pieces in the flour, and then shake to release any flour not clinging well.
- Melt 2 tbsp. of the garlic and herb butter in a saucepan over medium high heat, and sear the geoduck for about 2 minutes, or until golden brown.
- Now add in the spinach, mushrooms, sake and soy sauce, and cook one more minute.
- With a slotted spoon, remove all the cooked ingredients and place in a bowl. Cover the bowl and keep it warm in the oven.
- Now add the mushroom water into the pan and adjust heat to a lively simmer.
- Cook until the mushroom water has reduced a bit, then whisk in the other 2 tbsp. of garlic and herb butter and the chopped green onions. Cook for about 2-3 more minutes.
- To serve your Sautéed Geoduck Clams, place a generous portion of the clams and mushrooms in each serving bowl, and ladle a liberal amount of the reduced mushroom water and green onions liquid over each serving.
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