Wildfish Cannery Smoked Geoduck Recipe

Make quick brine

In a nonreactive bowl, stir together 2 cups cold water, 2 tablespoons kosher salt, 1 tablespoon brown sugar, 1 bay leaf and 1 teaspoon peppercorns until salt and sugar dissolve.

Split the geoduck: separate siphon from body if not already done, rinse under cold water to remove grit. Submerge the siphon and clam meat in the brine and refrigerate for 20 minutes to firm and season lightly. After 20 minutes, remove and pat dry thoroughly with paper towels.

Preheat a small smoker or use a stovetop smoking setup to a low 180–200°F (82–93°C) with applewood chips. If you do not have a smoker, you can impart smoke by using very thinly smoked bacon and smoked paprika in the cooking step.

Lay the cleaned geoduck siphon and clams on the smoker rack and cold-smoke for 20–30 minutes to pick up a delicate smoke flavor. Remove from smoker and set aside. (If cold-smoking is not possible, proceed without this step and rely on smoked bacon and smoked paprika for the smoky profile.)

In a heavy skillet over medium heat, add diced applewood-smoked bacon and cook until fat renders and bacon is crisp, about 6–8 minutes. Remove bacon pieces with a slotted spoon and reserve on paper towel. Keep rendered fat in the skillet.

To the skillet with bacon fat, add 1 tablespoon olive oil and 3 tablespoons butter over medium heat. When the butter foams, add minced garlic and minced shallot and sweat until aromatic and translucent, about 1–2 minutes—do not brown.

Slice the geoduck siphon into 1/4-inch slices on the bias. Add sliced geoduck and the chopped clams to the pan. Sear gently, tossing for 1–2 minutes until they begin to opacify and firm but remain tender. Avoid overcooking—seafood should just turn opaque.

Deglaze the pan with 1 tablespoon dry white wine, scraping up any browned bits. Let the alcohol cook off ~30 seconds.

Stir in 1 teaspoon lemon juice, 1 teaspoon smoked paprika, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning carefully. Return reserved crisp bacon to the pan and toss to combine.

Stir in chopped parsley and remove pan from heat. Finish with a light drizzle (about 1 teaspoon) of olive oil to give a glossy sheen.

Arrange toasted sourdough or crackers on a serving board. Spoon the warm smoked geoduck and clam mixture over the toasts or into a small serving bowl for communal sharing.

Garnish with microgreens or chopped chives and an extra sprinkle of smoked paprika or reserved crisp bacon. Serve immediately while warm.