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