Geoduck Crudo

I’ll never forget my first taste of Geoduck. It was sweet with a soft flavor of the sea and the texture of pasta cooked to a perfect al dente. Shina from Chelsea Farms prepared this simple dish to highlight one of the Pacific Northwest’s most sought after (also quite possible the ugliest) sea creatures.

Serves 4

1 small geoduck neck cleaned and sliced paper thin on a bias – reserve breast meat for fritters  

1 small ripe mango, diced

2 each green onion sliced thin

1 small handful of Thai basil, thinly slice

1 tsp sesame oil

Juice of half of a lime

Few dashes of togarashi powder


Plate geoduck first and then distribute the other ingredients over the geoduck