How to Prepare Geoduck

You can buy geoduck online and often they come ready to prepare. If, however, you get a live one, the following simple steps will help you prep it for cooking:

1. Insert a sharp knife between the shell and the clam and, keeping the knife pressed against the shell, cut the meat away from one shell, then repeat with the other shell.
2. Cut away the entire soft belly section and discard. Be careful not to puncture the belly, or it will expel its contents.
3. Cut the siphon away from the body meat with a single cut.
4. Peel off as much of the tough skin as possible, using your fingers. The tough skin on the siphon is easier to remove if you blanch it in boiling water for 10 seconds and then shock it in an ice bath. Cut off any remaining skin with a knife. The tougher siphon meat is generally finely chopped or ground for chowder. The more tender body meat is typically sliced into clam “steaks,” breaded, and fried, but it can also be chopped and used in chowders or fritters.