Instructions

1. Wash the live geoduck thoroughly in cold water to remove any sediment from the body and shell.

2. Remove the shell by carefully running a sharp knife between the shell and the body. Start at the siphon end and move towards the back of the clam.

3. Remove the clam's stomach and other internal organs. This is the circular mass between the siphon and the body. The organs can be discarded or used in chowders and soups.

4. Remove the skin from the siphon by dipping it in hot, but not boiling, water. Hot water can also be poured over the clam. The skin will visibly loosen, and can then be peeled off in one piece.

5. Remove bits of skin and sediment by washing the geoduck in salted ice water. This serves two purposes---it cleans the clam and stops any cooking done by the application of hot water.

6. Separate the siphon from the body. The siphon is often thinly sliced and served as sashimi, but can also be cooked in the same manner as other clams. The body is usually cooked and can be prepared in a variety of ways.