Geoduck is not a duck. It is a salt water clam. In Chinese it is called 象拔蚌- ‘elephant trunk clam’ as it has a long and chunky siphon, which looks just like an elephant trunk. It looks a little ugly but it is yummy! I am surprised Heston Blumenthal, chef of Fat Duck ( 3 Michelin starred restaurant and one of the top 3 restaurants in the world) and Dinner (his new popular venture in Mandarin Oriental, London) have not used them for his quirky Fishy Feast already!
The best way to cook geoducks is to have them steamed with garlic, spring onion and glass noodles. It is tender and the fresh garlic complements very well the natural sweetness of the geoducks. The glass noodles enhance the texture in the mouth.
Alternatively, geoducks can be enjoyed as thinly sliced sashimi. They are naturally sweet. The texture is a little similar to squid sashimi but a little more chewy. It is a popular choice for hot pot too!
Native to the northwest coast of the United States and Canda, geoducks are the largest burrowing clam in the world, weighing in at an average of 0.5–1.5 kg at maturity, they one of the longest- living organisms in the Animal Kingdom. They have a life expectancy of about 146 years, with the oldest recorded at over 160 years. (If they do not get eaten by us, that is!)
I have never seen geoducks on sale in fishmongeres in UK. My local fishmonger who said used to have them a while ago. However, they do not stock them now due to lack of demand. What a shame! Perhaps I should start a campaign to get geoducks in the fishmonger!