A tea towel can help if you're having trouble gripping the skin. Start pulling from the body's end and roll it off in one piece. Use a sharp knife to cut around the edge of the shell - this will remove the body. Place the geoduck onto the ice to stop the cooking process.Fill a large stockpot with water and bring to boil then carefully drop the geoduck into the water, then remove after 5-10 seconds.Fill a large bowl with ice and set aside.This is a sign of freshness and the texture will have a characteristic crunch. As you slice the meat, you may notice the sides start to crinkle up.For sashimi, you'll be using the siphon if it has a decent sized girth you can process nice looking slices for your dish. If you intend visiting a market to buy a geoduck, look for a good sized one.A usaba or nakiri knife will also allow you to cut very fine slices of seafood. Choose a Yanagiba (sashimi knife) which are available at most good homeware stores or online. A good quality knife will make your job of prepping a geoduck much easier and the end result will look more presentable.The siphon (or neck) sucks in seawater in search of plankton then it squirts out what it doesnвЂ™t need. A pleasant crunch though, not the same as youвЂ™d get from munching on sandy seafood.ДЄ geoduck is made up of two parts: the siphon which can extend to an impressive three feet and the body which is housed inside the shell. The flavor is best compared to a clam with a texture that offers crunch. ItвЂ™s a mollusc well known for offering delicious meat that is sweet and not overwhelmingly fishy. The mighty geoduck lives in the coastal waters of western Canada and northwest United States. Image credit: The Evergreen State College

Geo duck reciope