| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | American | Seafood | 4 | Servings |
INGREDIENTS
| Geoduck clam necks | ||
| Flour for dredging | ||
| Salt & pepper | ||
| Butter & olive oil for frying |
INSTRUCTIONS
When you visit the Pike Place Farmer's Market in Seattle you will see these gigantic clams at the fish stalls. The body is cleaned and chopped up for chowder or ground for any of these recipes that call for chopped clam meat. The neck, however, is very large and is first blanched, then peeled. It is then cut open the long way and pounded with a meat tenderizer. My mother used to use the back of a knife. The neck steak is then dredged in seasoned flour and pan-fried in a bit of butter and olive oil. This clam is so ugly that you will not even want to try it . . . but I tell you that this is one delicious seafood steak. Serve this as you would any very rich piece of meat. Go light on the salad dressing and add Asparagus with Almond Butter (see recipe). From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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