Live Geoduck

1 - 4 geoducks (about 1.5 - 2 lbs each)
Starting At
$160
Incl S&H

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Product Information

PRODUCT INFO

Geoduck clams (Panopea generosa) are native to the Pacific Northwest US and are the largest clam species, renowned for their massive siphons that protrude from their shells. The clams are so big that their shells do not close completely (so they’re considered a soft-shell clam).

Geoducks are unique in that they offer two very different types of meat in a single clam. The siphon has a very mild flavor and a crisp, crunchy texture that is prized in Japanese cuisine (where it is known as mirugai) for use in sushi & sashimi. The body meat (aka breast meat), which is a half-moon shape around the opening in the clam’s shell, has a stronger clam flavor & a more typical clam texture. It is typically cooked in chowders, stir fry, etc.

Shipping Note: Geoduck clams are often harvested to order, so providing at least a day of extra notice can help ensure your order ships on time.

STORAGE

Storage:

Store live geoducks in your refrigerator with a damp cloth on top to keep them from drying out. Leftover geoduck meat should be stored in an airtight container (like a zip top bag or sealable bowl) in your fridge.

Shelf Life:

The sooner you prepare geoducks after arrival, the better they will be.



Geoduck meat can last up to four days in the refrigerator.

RECIPES & TIPS

Fresh geoduck is like two shellfish in one. The siphon (the long neck that sticks out from the shell) has a crisp, crunchy texture & mild flavor. It is commonly served raw in sushi, sashimi, and ceviche. The “body” (the moon-shaped part surrounding the inner organs in the shell) has a stronger clam flavor & a clam meat texture. It is typically cut off the shell, cut into pieces, and served cooked (sautéed or steamed).

Most people discard the inner organs held within the semi-circle of body meat, but some cultures do cook them.

How to Clean a Geoduck

Geoduck Recipes