- Species: Geoduck Clam (Panopea abrupta)
- Harvest Region: Puget Sound, Washington, USA
- Seasonality: Year-round
- Catch Method: Farmed
- Flavor Profile: Mild, sweet
- Texture Profile: Firm, crunchy
- Substitute: Littleneck Clams
Geoduck clams are the largest of the clam species and are native to the Pacific Northwest. What makes these clams unique is the two different types of meat they produce, the “neck” and the body.
These clams are best known for their long necks/siphons, which have a delicious sweet taste and crisp texture. The neck meat is coveted, particularly in Japanese cuisine, and perfect for sushi, sashimi or ceviche.
The siphon can be cut from the shucked body, then placed quickly in hot water to loosen the tough outer skin. Once the skin is removed, the cream-colored neck meat can be split and shaved into thin slices and served raw.
The body of the Geoduck has a more typical clam flavor and texture. The body meat can be served pan-fried, steamed or stewed. It is recommended to prepare the cleaned meat with a quick blanch or fast stir-fry, overcooking can quickly ruin the texture by toughening the meat.
For best practices on the storage and care of fresh shellfish click here.
Available as one 1.5 – 2 pound clam (shipped live and cleaned)