Some have been asking how my Watanabe Chinese slicer performing, and some have asked if the extra sharpness is useful. Well, for some tasks, the extra sharpness benefit is small. However, I have found that a very sharp knife is very beneficial for certain tasks, such as providing precise thin cuts. This is noticeable when I was preparing my geoduck clams.
I am also taking the chance to go through a few photos to show how to prepare geoduck clams. Warning: if dissecting a clam is too gruesome, then please avoid this article. I have blurred some images
This is a geoduck clam. I took it home and put it in salt water.
Separate the shells from the rest of the body. I find a small paring knife is better for this step. Some people used to eat the visceral mass. I do not, and I do not, and remove it.
Both the siphon and the mantle are edible. I sliced open the siphon and also trimmed the mantle. It is very helpful to use a sharp knife for slicing. I initially grabbed a CCK Chinese slicer (which is a good knife), but I could still immediately tell something is off, and then I realize it is not my sharpest knife: the Watanabe Chinese slicer. I switched to the Watanabe knife, and it provides the extra control and precision.
Great question. There are many ways to eat it. 1) raw, like sashimi, 2) stir fry, 3) stew with congee, 4) soup
Not my photos
For the high quality geoduck, you can use it for anything. On the reverse, for sashimi, you should use very fresh and high quality geoduck.
In addition, there are two major parts, the siphon and the mantle. The siphon has a more crispy texture, and the mantle is more tender. Sometime, (especially at restaurant), they are prepared separately. For example, the you may have the sashimi from the siphon while a soup is made from the mantle.
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CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
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Certainly some people may not want to see animals being butchered. Clams probably not as bad for many people but probably still too much for some people. I did tell you that I know at least one person does not like to eat bone-in chicken because the bone part reminds her of a living chicken. She will and she loves chicken tender though.
Thank you for sharing this. If I ever get my hands on one, this will make me feel more confident in processing it. Do you have any tips on how to tell if the clam is fresh? I occasionally see them at markets I go to but have been hesitant to buy because I have no idea how fresh they are other than trusting what merchant might say.
That photo reminds me of digging for razor clams at Clam Gulch near Kenai, AK- a stroll down memory lane. They were huge back then (1970s) and fantastically delicious. Thank you for that memory.
I’m really surprised to see you pay for one with such a short stubby trunk?! How much per pound did the store charge for that?!
For me, I always pick one with a trunk length at least long enough for me to smash it against a hard surface to cause it to shrink and/or create a ’ rigor-mortis ’ effect…the result firms up the muscle and enhance a better chewier textural feel.
Saw your message earlier, but figure that I will compile a few photos (some even from today) to share. Now, different regions of geoduck clams can taste very differently, but let’s discuss your point about being fresh. I would say many aspects are simply common sense. I think once you see the photos, you will thin it is also very obvious. When a geoduck clam (or any clam for that matter) is fresh, it will be firm and lively. It will react to touch and it often will squirt water. As it ages, it will start to be less reactive (still react, but need stronger force), softer, more enlongated. It is still perfectly fine to eat. Eventually, it will be obvious that it is in poor health, not responsive and turning thin and grey. Here are some photos.
