The long muscular neck of the Pacific geoduck, taken out of the shell, cleaned and frozen in one piece. Sweet, briny and crisp enough to snap when you bite it.

What It Is

The siphon of a large burrowing clam, sold with the shell removed. It is a single thick tube of muscle roughly the size of a forearm, pale cream outside and white inside, with a clean ocean smell. The texture is the point: firm and crunchy when raw, springy but never rubbery after a quick blanch, which is why it is sliced thin for cold plates and stir-fries rather than cooked through.

Where It Comes From

Dug by hand from sandy tidal flats on the Pacific coast of North America, weaned in clean seawater, then shucked and blast-frozen at the shore plant the same day.

Specifications

State on Arrival

Arrives frozen hard in a flat vacuum pack. The muscle should be rigid and the pack tight against the meat, with no ice crystals inside the seal.

Storage & Thawing

• Keep at -18 °C or colder, in the sealed pack.
• Thaw overnight in the refrigerator, still sealed, on a plate.
• Rinse the outside under cold running water and pull off any dark membrane.
• Slice across the tube, not lengthwise, so each piece keeps its snap.
• Do not refreeze once fully thawed.

Shelf Life & Delivery

Best within 9 months of the production date at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice in an insulated box on a cold-chain service — move it straight to the freezer on arrival.

How to Cook It

• ('Sashimi: slice the neck 2 mm thin, chill 10 minutes and serve with soy and wasabi.', 'Quick blanch: 8 seconds in boiling water, then straight into ice water; dress with sesame oil and scallion.', 'Stir-fry: slice thin and toss with ginger and spring onion in a very hot wok for 90 seconds.', 'Hot pot: swish slices in simmering broth for 10 seconds at the table.')

Allergens

Contains molluscs. Packed in a facility that also handles fish and crustaceans.