Friday, June 05, 2009

Geoduck, Japanese Dynamite-style

Geoduck, Japanese Dynamite-style 1

Mmm. Japanese dynamite-style geoduck clams. Served in their own shells. Dug up by my parents on the Oregon coast.

After eating my mom's dynamite-style geoduck clams, she rinsed out the shells and packed them for me to bring back to SoCal. No trip home is complete without my parents sending along some frozen food so I had plenty of geoducks to make the dish again.

Quick and easy. I just added some mayonnaise, cheese, fish sauce, sriracha, and chopped herbs. A fusion of Japanese and Vietnamese flavors. Then baked them in my toaster oven for 10 minutes.

Here's a close-up.

Geoduck, Japanese Dynamite-style 2

The photo below was made with razor clams. You could probably even use canned or fresh regular clams if you wish.

Geoduck, Japanese Dynamite-style 3

Geoduck, Japanese Dynamite-style

If you don't know, read my directions on how to Prepare Geoduck and Razor Clams.

For about 4 servings, count on half a geoduck per serving, you'll need:
2 geoducks or about 2 cups clams
1 large shallot, finely minced
1 tblsp chives, chopped
4 sprigs rau ram (Vietnamese coriander) or cilantro
2 tblsp mayonnaise, Japanese Kewpie mayonnaise if you have it
2 tblsp cheddar cheese
1/2 tsp Nuoc Mam (Vietnamese Fish Sauce)
1/2 tsp ground black pepper
1/2 tsp or more Huy Fong Foods, Inc. Srirachi chili sauce

Wash and clean the geoducks. Slice into 1-inch pieces. Not too small because the clams will shrink when you cook them.

Geoduck, Japanese Dynamite-style 4

Finely dice 1 large shallot. Chop about 1 tblsp of chives. Slice 4 sprigs rau ram (Vietnamese coriander) or cilantro. Add 2 tblsp mayonnaise, Japanese Kewpie mayonnaise if you have it, 2 tblsp cheddar cheese, 1/2 tsp Nuoc Mam (Vietnamese Fish Sauce), 1/2 tsp ground black pepper, and 1/2 tsp Huy Fong Foods, Inc. Srirachi chili sauce.

Geoduck, Japanese Dynamite-style 5

Mix the ingredients together and place inside cleaned geoduck shells or ramekins.

Geoduck, Japanese Dynamite-style 6

Bake at 350 degrees in a toaster oven for about 10 minutes. Definitely slurp the sauce because it's pretty tasty.

Geoduck, Japanese Dynamite-style 7

Here's the dynamite geoduck served in a creme brulee dish. Two creme brulees with terra cotta ramekins at Trader Joe's for $3.99 if you want some too.

Geoduck, Japanese Dynamite-style 8


All Oregon posts can be found in the tag, Series: Oregon. I suggest reading this particular trip in this order:
I-5 From LA to Portland
Mom and Dad's Garden
Burgerville - Portland - Oregon
Hakatamon - Beaverton - Oregon
I Think I'll Go For a Walk Outside Now...
Vista Point - Oregon City
End of Oregon Trail Interpretive Center - Oregon City
Stevens-Crawford Heritage House - Oregon City
Museum of the Oregon Territory - Oregon City
Mom's Banh Xeo (Vietnamese Sizzling Crepes)
Blackberry Cobbler
Bonneville Lock and Dam - Cascade Locks - Oregon
Bonneville Hatchery - Cascade Locks - Oregon
Multnomah Falls - Columbia River Gorge - Oregon
Horsetail Falls - Columbia River Gorge - Oregon
Wahkeena Falls - Columbia River Gorge - Oregon
Bridal Veil Falls - Columbia River Gorge - Oregon
Historic Columbia River Highway - Columbia River Gorge - Oregon
Latourell Falls - Columbia River Gorge - Oregon
Crown Point Vista House - Columbia River Gorge - Oregon
Banh Cuon Tan Dinh - Portland - Oregon (Closed)
Downtown Portland - Oregon
Lan Su Chinese Garden (Portland Classical Chinese Garden) - Portland - Oregon
Powell's City of Books - Portland - Oregon
Mom's Geoduck, Dynamite-Style and Chao Oc (Vietnamese Rice Porridge with Clams)

How to Prepare Geoduck and Razor Clams
Geoduck, Japanese Dynamite-style
Chao Oc (Vietnamese Rice Porridge with Clams)
Le Bistro Montage - Portland - Oregon
Kenny and Zuke's Delicatessen - Portland - Oregon

1 year ago today, How to Peel and Cut a mango.
2 years ago today, one of my favorite and one of the blog's most popular recipes - Mango Bread!


  1. oh mamamia! the photos of this dish....super duper gorgeous!!! i am not a big fan of geoduck, but will probably love if done this way ^_^

  2. Sounds really addictive. It's been a while since I had geoduck; we used to eat it often when I was growing up!

  3. Oh WC, these are beautiful plates! I'm pretty sure I've never had geoduck before, and these images make me feel a bit sorry for myself...

    Those sound like some pretty great parents!

  4. Wow, that looks so scrumptious! I remember my mother used to make steamed clam in a huge shell like that. Of course her recipe was total Korean way. Thanks for sharing the recipe. I will try when I find the big clams.

  5. Wow, these looks so delicious! I must try this geoduck. Thanks for sharing!

  6. I have never heard of geoduck dynamite until your posts on Oregon and this one! Haven't had geoduck in years and I think it would be a nice change to have it dynamite style instead of the usual dip in spicy soy sauce at NBC or some other place...

    Reusing dishes are fun :). I have 2 small ceramic creme brulee cups thanks to buying creme brulee at Vanille several years ago. They are still great for a small cup to put sauce in or seasonings.

  7. MCR,
    Thanks. It was quite a hardship, but I had to make this dish multiple times before I was satisfied with the photos. ;)

    Really? I don't know too many people who eat geoduck as much as I do.

    Thanks! I'm sure you can find something in the South of France? My parents always give me plenty of food.

    Beyond Kimchee,
    Hmm. I wonder how to make this Korean? Besides just adding gochujang?


    Haha. I think my mom invented it!


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