Geoduck

• 1 live geoduck clam
• Olive oil

Cut off the trunk of the clam. Open the shell and remove the meaty skirt off the inside of the geoduck. Clean out the neck and body of all sand by rinsing well in cold running water. Blanch each piece for 10 seconds in boiling water, then plunge into ice water. When chilled, peel off the membrane. Slice thinly and sear on a plancha (a flat, Spanish-style griddle) with olive oil for a few