King Clams (Geoduck), Live

Sizes range from 300-700gm with an average weight of approx 450gm for each Geoduck.  The listed price will be altered up or down to match the per kg weight packed.

Preparing and cooking:
Boil some water and fill a large bowl. Place the Geoduck in the boiling water for 15-20 seconds to blanch it. Remove from the boiling water.
Peel away the skin from the main meat extension. This should peel off in one piece fairly easily from the base.
Slice off the tougher darker tip end and then peel off the shells and discard.
You will be left with 3 sections. The main extension, the back section and the gut sack. Separate each section.
The main extension can be sliced and served as sashimi. Like wise the back section.
The gut sack should be cut in half and flushed in salt water to remove any grit. This can also be sliced and eaten as sashimi or rolled in flour and deep fried. Some people prefer to discard this gut sack and not eat this section. If you are at all uncertain about its freshness and how well it has been stored we suggest you also discard this section.