Do you love Pacific Northwest seafood? If so, today’s recipe for Smoked Geoduck-Bacon Dip with Furikake Toast is just for you! Have you ever had geoduck before? It’s a unique large clam that grows in deep water on the coastal shores here, and it’s surprisingly tender when cooked properly. Below, I will feature it in an easy but super delicious Smoked Geoduck-Bacon Dip with Furikake Toast. It’s perfect for any get-together – outdoors or in. This dip packs a great flavor from the smoked geoduck blended with cream cheese and lemon. The furikake toast is also amazing and gives it an extra crunchy boost of umami goodness when combined together. Try this out today and impress your friends with this one-of-a-kind culinary creation!
So now that you know what geoduck is, your first question might be, where do I find geoduck? And then you may move on to questions like: Aren’t they rare? Aren’t most exported to China? How will I ever find geoduck to make this dip?
Don’t worry! I got you covered. Well, not me… Tiny Fish Co. does! Tiny Fish Co. is the brainchild of Top Chef superstar Sara Hauman and features sustainable seafood products which are canned, making them perfect for meals in the outdoors or really just anywhere.
Tiny Fish Co. has a boatload of incredible products, but their smoked geoduck is my favorite. Not only is it sustainably sourced from small pieces of geoduck versus whole clams shipped to Asia — but drumroll please this one even tastes like bacon!! It’s an outta sight flavor combo that’ll will leave your tastebuds wanting more. And for those of you who have visited the most popular post on my site, you will know I’m a big fan of bacon flavors that are not bacon.
Four Fun Facts about Geoduck
This may be a little “Young Sheldon,” but geoducks are really fascinating creatures!
- Geoduck is pronounced: “goo-ey-duck.”
- Geoducks can burrow up to 3 feet in the sand. Don’t plan to head to your local PNW beach to find one.
- Geoducks are large. Typically they weigh between 2 and 7 lbs.
- Geoducks are one of the most valuable species of clams, usually selling for more than $150 per pound.
The inspiration for this dish came from prepping the food for a baby shower for one of my favorite ladies and ultimate travel buddy. The theme was Pacific Northwest Indulgence to highlight the beautiful seafood of Washington and Oregon and the Asian influence in the cuisine of the region. Nothing speaks more to that than a Smoked Geoduck-Bacon Dip with Furikake Toast.
For some of my outdoorsy-focused readers who read ahead to the recipe instructions, this might not seem like a recipe that is not camping-appropriate. With a little prep, it is! Honestly, for the shower, everything was made a day ahead. The dip was stored in my Yeti, and the toast in an airtight container.
How to Make Smoked Geoduck Dip with Furikake Toast
- Mix together all ingredients for the dip.
- Thinly slice the baguette and toss in olive oil.
- Sprinkle with furikake and toast.
- Spread dip over baguette slices, and enjoy!
Looking for other great seafood appetizer recipes? Check out my recipes for Sake Poached Oysters with Pickled Shallot and Tobiko or Pacific Cod Cake Appetizers with English Parsley Sauce. Honestly, both are something your need to make for your next party or get-together!
Geoduck Dip with Furikake Crackers
Ingredients
For the Dip…
- 8 oz cream cheese
- 1 tbsp mayonaise preferably Kewpie
- 1 tin Tiny Fish Co Smoked GeoDuck with Black Pepper
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 1/2 tsp Worcestershire sauce
- 3 green onions diced
- 1/2 tbsp dried minced onion
- 4 strips crispy bacon crumbled bacon
- salt and pepper
For the Toast…
- 1 baguette
- 3 olive oil
- 3 tbsp furikake
Instructions
For the Dip…
- Combine all ingredients in a food processor or mix with a pastry blender. Season with salt and pepper. Chill while preparing toasts.
For the Crackers…
- Thinly slice the baguette and toss in olive oil. Sprinkle with furikake and toast.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
