I grew eating these in Alaska and get a frequent craving for them.

1. Fill a saucepan with water and bring to boil. (Select a saucepan that will fit the size your geoduck.) Prepare heat resistant bowl with an ice bath. Place geoduck into the boiling water for 15 seconds. Remove with tongs and place into the ice bath.

2. Once clam is cool enough to handle, you want to pull the skin hear the shell and remove it. It’ll come off very easily.

3. Next you’ll want to run a paring knife against the inside of the shell to release the flesh. Repeat on both sides.

4. To remove the sand from the exterior siphon, take kosher salt and rub the siphon to remove the discoloration. Rinse.

5. Cut away the stomach and take the paring knife and cut down the siphon.

6. You’ll take salt and clean the interior of the siphon.

7. Take your Sashimi knife (couldn’t find mine ) or any sharp thin knife and carefully place your knife at a 10 degree angle. Use your left hand to keep the clam in place and slowly slice in one single motion.

8. Continue to slice and place on a plate. The clam can be served with a spicy Korean dipping sauce (1 tbsp gochujang, 1tsp sugar 2 tsp vinegar 1 tsp sesame seed, and 1 tsp green onion) or with soy. Served here with perilla leaves.