Ingredient Name: Geoduck, mud duck, king clam, elephant trunk clam

Traditional Chinese Name: 象拔蚌 (xiàng bá bàng)

What is this?
  • A large salt water mollusk that is long in shape with a large clam shaped shell
  • The size varies depending on its age, but can be as long as 1m in length
  • It has a rough skin and can shrink or lengthen its body
  • In Chinese cuisine, it can be eaten sashimi style, in hot pot, in soups or stews or sliced and cooked with vegetables
  • The taste is sweet and texture is slightly chewy and crunchy (resembles that of abalone)
  • Pronounced as “gooey-duck” in English

How do I prepare it?

  • Using a sharp knife, slice the geoduck on both sides at the shell to disengage the shell from its body
  • Slice in half from end to end the geoduck and remove the dark, oval shaped stomach
  • In a pot of boiling water, briefly scald the geoduck and remove the external tough skin
  • Scrape with your knife any skin remnants and loose skin that may cling to the meat
  • Wash in cool water and it is ready for use

Where can I buy this?

  • Available fresh in Hong Kong wet marts
  • Can be purchased fresh also in speciality stores in North America (as these are cultivated in BC, Canada and Washington, USA most commonly)

What is the cost?

  • 1 medium-sized geoduck (as pictured above) cost around $120 HKD

Any benefits?

  • A natural soup sweetener
  • Excellent source of protein
  • Low in fat

Any precautions?

  • Be sure you’re buying from a reputable source and ensure it’s fresh (live)
  • To test whether it’s live, just poke it and it should “shrink” or shift

Additional Information

  • Dried and prepared geoduck is usually more flavorful than fresh geoduck (as it is said fresh geoduck is best eaten as sashimi style because it’s a delicacy)
  • Store live geoduck in your fridge wrapped in a wet cloth or towel and they will keep for 2-3 days

A geoduck ready for blanching in hot water