Been wanting to try making geoduck crudo since having it at Ethan Stowell's Anchovies & Olives shortly after it opened on Cap Hill this winter. Wrote a report on turning the funny looking creature on the left into the delish dish pictured on the right for Al Dente, Amazon's Food Blog on which I'm now a regular contributor.
Like so many wonderful things to eat, this was a pain in the neck to make. But, man, was it tasty. Which makes me wonder: Why isn't geoduck a bigger deal on restaurant menus? Probably a tough sell, but once people try it...
When is it all right to practice a little menu mystery writing? Maybe calling it crudo, serving it as an amuse and getting diners hooked.
Here's a short video I made of the geoduck crudo prep.