Geoduck Question?

[coldwatersteel]

How do you go about cleaning one? I have no problem getting them appart, but I dont know what to keep and what to throw away? Any help would be appreciated> :whazzup:

[Zodiac-Fisherman]

keep the long necks, throw everything else away

[wthr4d]

Umm whats a geoduck??

Paul

Okay I googled it and found my own answer. theres also lots of pictures and online help to answer your question as well.

[nivtup]

Maybe a little late?

Blanch them in hot water for a few seconds, dunk quickly into cold / ice water. this helps to remove the skin.

I remove from the shell, seperate the stomach and dispose of. Separate the Belly from the neck. Trim off the end of the neck, split the neck, rinse store/eat. The belly meat is what I would consider to be the best, clean/trim the vent area. Eat immediately. :smile:

[Threemuch]

From the WDFW site...

How to Clean a Geoduck



Blanch the entire clam in boiling water for 10 seconds (no longer!). Using a paring knife, carve the clam away from the shell. Separate the viscera from the meat of the neck (siphon) and breast (mantle). Peel the skin off the siphon and mantle (like slipping off a rubber glove). Wash thoroughly. Split the siphon by inserting knife or scissors into lower siphon hole, at the end where the viscera were removed, and cutting lengthwise. Wash siphon, removing all traces of sand and grit. The meat below the siphon is the breast meat, and may be split down the median line and cut into small lengths. Once the tough outer skin is removed, the remaining breast meat is quite tender. The siphon meat, on the other hand, should be sectioned and pounded gently with the smooth side of a meat mallet to tenderize the sections into thin steaks. (Tenderizing is not necessary if you intend to use the meat in chowder).