About the Recipe
These Geoduck Nachos, feature BC’s prized seafood delicacy—geoduck—this dish is packed with freshness, texture, and a touch of elegance. Geoducks are individually harvested by skilled commercial divers, ensuring zero bycatch, and only a small portion—less than 2% of the population—is harvested each year, making it one of the most sustainable seafood options available.
The nachos are a beautiful balance of creamy avocado, tangy grapefruit vinaigrette, and the delicate briny taste of geoduck, served atop crispy wonton chips.
Fun fact: Geoduck has been enjoyed around the world, especially in China and Hong Kong, but it’s also gaining popularity right here at home. Chef Ned even had the honour of serving geoduck to Prince William and Princess Kate during their 2016 royal tour.
So, whether you’re looking to impress guests with a sophisticated appetizer or simply try something new, these nachos are a surefire hit. Plus, when you Buy BC, you’ll be supporting local, sustainable fisheries every delicious bite of the way.
Ingredients
Lime vinaigrette
Zest and juice of 1/2 lime
2 tsp (10 mL) Dijon mustard
1/2 tsp (2.5 mL) sea salt
1/2 cup (125 mL) extra virgin olive oil
Geoduck nachos
24 round gyoza or wonton wrappers (about one 10 oz package; see Note)
1 (1 1/2 lb) live geoduck
2 ripe avocados
2 tbsp (30 mL) lemon juice (about 1 lemon)
1 tbsp (15 mL) extra-virgin olive oil
Sea salt and coarsely ground black pepper
1 ruby red grapefruit, segmented
Lime zest, for garnish
2 scallions, chopped, for garnish
Togarashi seasoning (Japanese chili spice)
Preparation
Lime vinaigrette
Combine the lime zest and juice, mustard, and salt in a small bowl. While whisking, slowly drizzle the oil in a thin steady stream until incorporated and the mixture is emulsified. Adjust seasoning to taste. (Alternatively, you can do this with an immersion blender or in a blender or small food processor.) Can be made ahead of time. Will keep refrigerated for up to two weeks (although the lime flavour will start to weaken after a few days).
Geoduck nachos
Preheat the oven to 325 F. Line two baking sheets with parchment paper. Spread the wonton skins on the baking sheets, and bake for 15 minutes or until golden brown. Set aside to cool.
Meanwhile, to prepare the geoduck, bring a large pot of water to a boil. Place a bowl of ice water nearby. The clam’s shell will be slightly open. Slice between the shell and the meat on both sides to separate the adductor muscle from the shell and allow it to open. Open the shell, pull out the meat, and cut off the siphon tube. Reserve the body meat for another use (it’s delicious, finely diced and sautéed in butter for just a few seconds and added to your favourite seafood chowder), but discard the skin hanging from it. Add the tube to the boiling water and cook for 1 to 2 minutes. Transfer the tube to a bowl of ice-cold water to stop the cooking. Peel off the skin. Halve the tube lengthwise and thinly slice.
Cut the avocados in half lengthwise and remove the pit. Scoop the flesh into a medium bowl. Using a fork, coarsely mash the avocado with the lemon juice and extra virgin olive oil. Season with salt and cracked black pepper to taste. When ready to serve, slice the grapefruit segments crosswise into thirds. Spoon a little of the avocado mixture into each wonton crisp, add 2 slices of geoduck, and then drizzle with the vinaigrette. Garnish with togarashi seasoning and scallions.
Chef’s note: Wonton wrappers come square or round, and some are thinner than others, so a 10-ounce package might have 30 or it might have 50. It all depends on the brand. They also go by many different names — wonton skins, gyoza wrappers, pot sticker skins, you get the idea. For this recipe, just about brand will do, although I prefer round shapes. If you can only find square, cut them in half diagonally to make triangles.
Serves four to six.