Thursday, October 25, 2007

Whadd'ya do with three pounds of geoduck?

A friend who is a commercial diver gave us about three pounds of geoduck clam siphons. Not the tenderest of clams, but good for fritters, seviche, and, tonight, a spaghetti vongele.
Used a simple recipe...(not all of the) clams, tomatoes, garlic, olive oil, parsley, and spaghetti noodles. Served with a green salad (added the sliced fried garlic from the sauce) and a Tefft Cellars Rattlesnake Ridge Viognier.
Now for a soak in the hot tub.

Hunter and Debi

1 comment:

Nancy DeCherney said...

I don't think we get geoducks this far north, at least our friends who do clamming don't seem to have them. I always was intrigued by how they look!