In Chinese soups, dried body flesh is occasionally used as an ingredient. The finest results come from a short blanching in hot water or sauce. Cooking causes the flesh to become tough very quickly. Serve as sashimi or quickly prepare in a stir fry or a hot stew. Each component should be cut into paper-thin pieces. Cooking tips for Geoduck clamĬut the siphon from the body meat and divide it in two lengthwise to prepare for usage. The geoduck siphon flesh has a crisp texture and a pleasant, fresh marine taste. A cleansed siphon’s flesh is smooth and cream-colored.
#GEO DUCK CLAM SKIN#
The skin of the geoduck siphon is robust and varies in color from light beige to brown. A substantial proportion is also farmed on Puget Sound’s tidal flats, where the clams are raised in net-covered PVC tubes that are removed after the first year. Geoducks are collected individually in the wild by divers using water jets to remove the sand around the clams. Washington controls about half of the world’s supply. Geoducks are harvested in significant numbers only in Washington’s Puget Sound and the inland waterways of British Columbia and Southeast Alaska. The clam is highly regarded in Hong Kong, China, and Japan, where it is regarded as a rare culinary delicacy, whether cooked in a Chinese hot pot or raw, sashimi style. The edible portion of the bivalve is the meaty siphon, which may reach a shell width of 7 inches and weighs an average of 2 1/4 pounds. Its name is derived from the Nisqually Indian word “gwe-duk,” which translates as “dig deep.” The Chinese refer to it as the “elephant trunk clam” because to the huge siphon that extends from the big, oval shell. The geoduck is different from other clams because it has no teeth.Geoducks (pronounced “gooey ducks”) are the world’s biggest burrowing clams and one of the longest-lived creatures, often exceeding 100 years. The two parts of the shell are always open because the body and siphons are too big to be stay inside. The muscle inside the geoduck is thin and it may reach a length of twenty centimeters. Geoducks survive by feeding themselves with marine algae including diatoms and flagellates and they are eaten by sea stars, crabs, fishes and birds. In the first five years of their life they grow for about one inch per year and at the age of five or six they weight about one and a half kilogram. Geoducks have a long live they usually live for about one hundred years. The medium weight of a geoduck clam is of one kilogram but huge geoducks can reach up to four and a half kilograms and the shell has a medium length of approximately twenty centimeters.
Geoduck clams usually bury themselves up to one meter in sand or other substrates. Geoduck clam, scientifically known as Panopea abrupta, is a member of the Hiatellidae family and it can usually be found in the northern pacific coasts the geoduck clam is the largest intertidal clam and it can be found at depth of ten to eighty feet. The body meat, when sliced, pounded and sautéed, resembles Abalone. It averages 3 pounds in weight and is distinguished by a long (up to 18-inch) neck (siphon) that extends from its 6-inch shell, The neck can be cut or ground and used in chowders. This huge, funny-looking soft-shell clam hails from the Pacific Northwest.