The mascot of my college alma mater. Omnia Extares!

They're hard to dig for.

The best part about geoducks is that kids can dig for more than parents can!

I don't understand what's gross about them.

Hmmm, they kinda turn me on... Oh well, the joys of being a size queen...

I actually found them much grosser when I wasn't sure what they were.

Imagining it as a pile of severed cow tongues = ewwww.

Realizing it's just a bunch of geoducks = 50 times less gross.

Mmmmm...geoduck...anyone have recipes?

ha na has wonderful geoduck sashimi. id never even seen em on a menu til i moved to seattle. theyre delicious--the consistency of sliced cucumber, the taste of mild clam.

I am from the midwest and am panicked by that photo.

Giant worms? Discarded Elephant foreskin?

Where does the "duck" come from?

God, I couldn't figure out WHAT they were. The nearest I could guess was a bucket full of elephant parts.

thanks for the material for tonight's nightmares...or erotic dreams.... whatever. i can't help thinking of some guys i know when i see that picture. Next week: oysters!

and i don't mean clams.

We need a half case of Redhook, a 5 lb bag of flour, some salt, pepper, baking soda, three pounds of lemons, and about five gallons of hot oil - STAT!

Oh, and tartar sauce, cocktail sauce, and hot sauce - ON THE SIDE!

THAT'S what I'm talking about, Comte! The perfect setting would be at Golden Gardens, on a cold, blustery, drizzly Sunday morning in December, underneath a tarp tied up between two trees.

That's gayer than a bowl of penises.

I'm with you, COMTE. I like to fry 'em up specifically in peanut oil.

As for recipes, they substitute well in any other clam recipe - chowder, dip, what have you. Geoducks' flavor is a bit more pronounced than other clams and should be allowed to show through rather than throwing too many other strong flavors on top.

#12, #13
True.

Having been a vegetarian since before moving to Seattle, I have never tried geoducks, and frankly, see no reason why I'd want to.

Then again, I come from quahog country; another clam which has an oddly pronounced prefix and a suffix of a completely unrelated animal.

Ariel:

"The unusual name of the clam is derived from a Lushootseed (Nisqually) word gʷídəq[2] meaning "dig deep", and its phonemically counterintuitive spelling is likely the result of poor transcription. Alternate spellings include gweduc, gweduck and goiduck." -- Wikipedia

Geoduck is also the name of a cheeky, anthropomorphic Anatidaen who teaches children the joy of learning all 50 state capitals.

Lushootseed: Helping Seattle elitists feel superior since 1853.

This photo was actually taken at my parent's place on Bainbridge Island. I think we dug up about 15 ducks that day. It is real, real hard work, but it is a lot of fun for people who have never done it before. The look on their muddied face after pulling their first duck out of the sand is pricelss: part elation and part horror.

Is just me or do geoducks look like Jabba the Hut's penis?

I didn't recognize those either. Been in California too long.

So... what's the street value of that bowl then?

It's late in this thread's life, but there's still times make some Geoduck Clam Dip!

You can be the one to start your and your fellow revelers' food comas before the Turkey's even done on Thanksgiving.

Fresh Geoduck preparation - (recapped from WA Fish and Wildlife page)
Quickly blanch whole clam in rapidly boiling water. Ten seconds is enough - Geoducks will toughen if blanched tor too long. Shuck the clam. You will pare away the gut*, reserving the siphon and the "breast", which continues down from the base of the siphon and along both sides of the shell. Remove the tough outer skin from the siphon. It should slip off easily after blanching. Split the siphon along its length to expose the interior. Wash thoroughly to remove sand. Chop the siphon and breast meat finely.

*You can return the gut of the Geoduck to the blanching water, reduce heat and simmer for 10 minutes to make broth. Strain carefully to remove all sand. Place broth uncovered in refrigerator to cool.

Clam Dip -

1 8oz package of Cream Cheese
1 cup Geoduck (substitute one to two 6.5oz cans chopped clams, drained, liquid reserved)
1/3 cup chopped onion.
1 Tsp. Worcestershire Sauce.
1/3 to 1/2 cup Clam Broth.
Squeeze or two of lemon.
Salt and Pepper.

Leave cream cheese out prior, allowing it to come up to room temperature. Put cream cheese in mixing bowl with onion. Mash into a rough paste with a potato masher. With a whisk or fork, work the broth slowly into cream cheese to thin. Eyeball the consistency; you don't want the dip to be too thin. Dip should have a smooth, thick texture. Add clams, Worcestershire, lemon and stir in. Add salt and pepper to taste.

Give it a try and adjust ingredients as needed. When satisfied with your dip, drink the rest of the broth and chase with a shot of vodka. It's fun!

The dip can be eaten right away, but is better chilled overnight.
Serve with potato chips. Lays are delightful.

Recipe serves 4-5 happy people, or one sad one. Double recipe for parties.

Oh, um... Does it comee in "HARD" or just "limp"?