Washington,U.S, NORTH AMERICA
A duck by name, but not by looks. Don’t tell me that a rose remains a rose, by any other name. Geoduck is the largest clam with a giant phallus; this clam weighs three pounds at maturity…it doesn’t look like a duck. Geoduck pronounced as “gooey-duck”, is a name derived from the Nisqually Indian (a tribe of Washington State) and it means “dig-deep”.
Why dig-deep? One must credit their long necks or siphons that enable them to burrow down to 110 meters.
Well, I am not going to bug you down with the biological references of Geoduck, I just wan to say that it is edible. It had to be it is called the “elephant trunk clam” by the Chinese. But, how is it eaten in the US? Geoduck is usually eaten raw with soy sauce and wasabi. The sweet and crunchy taste of the clams can be modified in many ways. Kim O’ Donnel cooks it in the Vietnamese style with lots of sesame. Geoduck is also cooked as a Mexican Ceviche. But if cooked in North America, the Asian style of cooking clams is preferred sauteing it with snow peas, carrots, and water chestnuts.
So much of goodness and weird! Do you have any idea, what it takes to chop this three-pound creature ? A big sharp knife is the answer. The toughest part of chopping Geoduck is to separate the dark, egg-sized oval stomach out of the shell. You just have to insert a pairing knife in between the shell and the body of the geoduck and cut along the edge to separate the shell from the body and then trim off and take out the stomach out of the shell. To remove the hard skin covering the siphon, place it in hot water, until the skin starts loosening and bubbling. This will help you to remove the hard skin, exposing the soft meat.
The weirdest part of this Canadian food is over, now you can chuck the meat in sauce or combine it with rice chowder.
Read More: Washington Post
