Geoduck

Any ideas on where I can buy whole geoduck in Chicago?

I've tried calling the following but haven't had any luck.

La Pesca (I think this was formerly International Club)
4000 W 40th St
Chicago, IL 60632
(773) 847-4700

Chinatown Market‎
2121 South Archer Avenue
Chicago, IL 60616
(312) 881-0068

Chicago Oriental Market‎
1835 South Canal Street
Chicago, IL 60616
(312) 733-9633

Chicago Food Corp
3333 North Kimball Avenue
Chicago, IL 60618
(773) 478-5566

You can get it at Dirk's with a week's notice.

Defintelly seen it at Broadway Supermarket south of Argyle. NB, things might be getting lost in translation when you call some of these places. Might want to drop by if you can. Have you tried the big purveyors on Fulton and nearby?

I have routine purchased them at ChinaTown market over the years but not recently.
Are you sure the language barrier was not a problem? Usually they have a good sized tank with Geoducks.-Dick

Fujisan wrote:You can get it at Dirk's with a week's notice.

was just in Dirk's latest email blast, $50 each. I'm down in that area tomorrow morning so likely will stop by and get one, plan on making a crudo.

I'm curious if anyone else has prepared geoduck at home and if so, do you have a preparation you could share.

Geoduck, first make sure it is alive.
If pulled from a tank, it should pee water.
Next when you get home, a good scallop knife or really any sharp blade will work, just cut around and remove the 'neck' and all attached parts. I discard the stomach but reserve the mantel and any clam like parts for chowder.
The neck(siphon) is then briefly (30 seconds) dipped in boiling water and then into an ice bath to stop the cooking. Peel off the outer membrane. you now have a semi-prepped siphon.
Cut, a sashimi or super sharp filet knife is good for this, horizontally, you now have two pieces.
For traditional sushi/sashimi cut a block and then lightly score parallel to the long axis of the siphon on the outside, cut slices perpendicular to the long axis of the siphon and slam one down on your work station and watch it curl, exclaiming, "it's alive" at the same time. Old sushi Chef trick!
Slices of the neck can be dipped in corn starch, fried and served with lemon, best fried clam you will ever have.
I buy them at H-Mart when they have them.-Richard

I followed this youtube for cleaning/preparing the crudo: https://www.youtube.com/watch?v=NgNR-nAlWaw

but I used lemon & lime juice, a bit of soy sauce, dash of sirrachia, some chopped chives. It was delicious.

budrichard wrote:I discard the stomach but reserve the mantel and any clam like parts for chowder.

I used the mantle in a cioppino, added it the last minute of heating the cioppino as to not overcook.

budrichard wrote:Slices of the neck can be dipped in corn starch, fried and served with lemon, best fried clam you will ever have.

this I will have to try, thanks!