The geoduck is one of the world’s most prized and unique clams. Its lengthy siphon neck and amazing large size have long made it a favorite with Asian chefs.
Chinese chefs traditionally cook the geoduck in a wide variety of Chinese style hot pots while Korean chefs prefer to present it raw with spicy chili sauce, sautéed, or in soups and stews. Japanese chefs, however, select the geoduck as a premiere raw sashimi ingredient.
Now this native Northwest clam is catching the interest of other chefs as word of its extraordinarily sweet and crunchy texture spreads in culinary circles.
Once experienced, it’s easy to understand why Asian chefs called the geoduck the “King of Clams.”