Geoduck Nachos with Avocado and Grapefruit Vinaigrette


Courtesy of chef Ned Bell, executive chef, Ocean Wise

Grapefruit Vinaigrette


zest and juice of 1/2 grapefruit

2 tsp Dijon mustard

1/2 tsp sea salt

1/2 cup canola oil


  1. Combine the grapefruit zest and juice, mustard and salt.
  2. While whisking, slowly drizzle the oil in a thin, steady stream until incorporated and the mixture is emulsified.
  3. Adjust seasoning to taste.

Geoduck Nachos


24 round gyoza or wonton wrappers (about one 10-oz package)

1 (1 1/2 lb) live geoduck

2 ripe avocados

2 Tbsp lemon juice

1 Tbsp 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


  1. 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.
  2. To prepare the geoduck, bring a large pot of water to a boil and place a bowl of ice water nearby.
  3. 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, but discard the sack hanging from it.
  4. Add the tube to the boiling water and cook between one to two 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.
  5. Cut the avocados in half lengthwise and remove the pits. Scoop the flesh into a medium bowl and coarsely mash the avocado with the lemon juice and olive oil. Season with salt and pepper to taste.
  6. When ready to serve, slice the grapefruit segments crosswise into thirds. Spoon a little of the avocado mixture into each wonton crisp, add two slices of geoduck and then drizzle with the vinaigrette. Garnish with lime zest and scallions.

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