Quang Dang, Executive Chef at West, shows you how to clean a geoduck clam. Ocean Wise is a Vancouver Aquarium conservation program created to educate and empower consumers about the issues surrounding sustainable seafood. www.OceanWise.ca
I probably will never use this knowledge, but thank you anyway. Hehe. And I love Quang Dangs (awesome name, by the way) attitude. "A lot of Asians really like to eat this part. I.. don't." But now I'm really curious as to how it tastes. I hope I run into it some day!
Lol at the geoduck idk how he didn't laugh during that. Bless him, he's handsome and looks SO freaking young. Or...I'm just old, it's probably that I'm old. :-/
@@JackPeloquin When you woke up this morning, you had a choice between doing something great or scanning the internet for potential racism to attack in hopes of making up for that extra space you kept between yourself and that Afghan family in the park the other day. You chose the later.
That insides part you tossed out, weighs about 1/3 of the clam. Roughly $20.00. It is quite good lightly breaded and fried. Also, many chefs dip the geoduck clam in ice water after the boil. Not sure what the benefit is. Any idea?
Actually, the stomach is great to make as a chowder base. Alot of these chefs don't seem to know that. It has alot of flavor. You can use it for a fish stock as well as a sauce.
He didn’t put the geoduck in ice cold water after blanching to stop the cooking. Then he didn’t clean the neck out of dirt and just sliced straight into it and served it… that’s an expensive mistake
