How do I know if my geoduck is still alive?

A live geoduck's siphon will retract when gently touched, and the shell should be tightly closed. Discard if the clam is open and unresponsive.

What is the white 'belly' part — can I eat it as sashimi?

Yes, the firm belly (the body meat) can be sliced thinly and served. Avoid the stomach and internal organs, which are gritty and not traditionally eaten.

Why is my geoduck chewy even after blanching?

You likely sliced with the grain instead of against it, or blanched longer than 10 seconds. Slice across the grain and time the boil precisely.

Can I prepare geoduck sashimi a few hours ahead?

Only if you keep the sliced meat chilled in ice water and drain just before serving. Extended exposure to air at room temperature will wilt the texture.

What can I use instead of shiso leaves?

Fresh mint or Thai basil leaves can substitute — they offer a similarly aromatic, herbal note that pairs well with seafood.

Home / Recipes / japanese / Geoduck Sashimi

japaneseMediumnon vegetariandairy freenut free

Geoduck Sashimi

RATING

4.3/5(18)

TASTE SCORE

8/10

Delicate, paper-thin slices of live Pacific geoduck clam with a clean, briny sweetness and a satisfyingly crisp crunch. Served simply with wasabi, soy sauce, and a touch of lemon, it's the ultimate taste of the ocean.

PREP

20m

COOK

SERVES

100 G

67 cal

SERVINGS

INGREDIENTS

For 4 servings

1 pcslive geoduck · large, about 900g (2 lb) live geoduck clam2 tbspsoy sauce1 tspwasabi paste1 pcslemon · cut into wedges100 gdaikon radish · peeled, cut into fine threads for tsuma garnish4 pcsshiso leaves · or perilla leaves, for garnish

NUTRITION · PER SERVING

CALORIES · 100 G

Protein9g · 54%

Carbs5g · 30%

Fat1g · 13%

Fiber1g

Sugar1g

Saturated fat0g

Cholesterol0mg

Sodium769mg

Potassium259mg

Phosphorus22mg

How we calculate →

METHOD · 5 STEPS

prep
Prepare a cold ice water bath.
Fill a large mixing bowl halfway with ice cubes and cold water to create an ice bath for shocking the geoduck meat and keeping it crisp.
prep
Blanch and peel the geoduck.
1.Bring a pot of water to a rapid boil over high heat.
2.Submerge the live geoduck in the boiling water for 8-10 seconds only.
3.Remove the clam immediately and plunge it into the ice water bath for 30 seconds to stop cooking.
4.Drain and gently pull the tough outer skin away from the siphon. It should peel off easily.
5.Use a sharp knife to trim the siphon tip and separate the body meat from the shell, discarding the stomach and internal organs.
TIPWork fast. Blanching longer than 10 seconds will cook the meat, ruining the sashimi texture.
prep
Butterfly and slice the siphon.
1.Lay the cleaned siphon on the cutting board.
2.Using your sashimi knife, slice the siphon tube lengthwise to open it flat like a book.
3.Lay the butterfly flat and cut across the grain into paper-thin slices, about 3mm thick.
4.Separately, slice any firm body meat into similarly thin pieces.
5.Place all sliced meat back into the ice water bath for 2 minutes to firm up, then drain well and pat dry with paper towels.
TIPSlicing against the grain ensures tenderness; with the grain makes it chewy.
assemble
Assemble the sashimi platter.
1.Arrange a small mound of fine daikon threads at the center of a chilled platter.
2.Artfully drape the thin slices of geoduck sashimi alongside or over the daikon.
3.Tuck fresh shiso leaves beside the seafood.
4.Place a small mound of wasabi paste on the plate and set lemon wedges nearby.
5.Pour soy sauce into individual dipping dishes.
serve
Serve immediately.
Present the platter fresh and cold. Eat by dipping a slice gently into soy sauce, adding a dab of wasabi, and squeezing a touch of lemon if desired.
TIPThe clam must be served crisp and cold for the best texture. Do not let it sit at room temperature.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Blanch the live geoduck for exactly 8-10 seconds only; any longer cooks the meat and ruins the delicate sashimi texture.
2
After slicing, return the pieces to the ice water bath for 2 minutes to firm the meat and enhance its signature crunch.
3
Always slice the siphon against the grain — cutting with the grain results in a tough, chewy bite.
4
Peel the outer skin immediately after blanching while the clam is still warm; it will slip off far more easily.
5
Use the freshest live geoduck possible (it should close tightly when touched) for the sweetest, cleanest briny flavor.
6
Chill the serving platter in the freezer for 10 minutes before assembling to keep the sashimi cold longer.
7
Pat the sliced geoduck very dry with paper towels before plating so the soy sauce and wasabi cling properly, not slide off.

RECIPE VARIATIONS

Adapt it for your goals.

yuzu kosho ponzu

Yuzu-kosho ponzu

Replace soy sauce with a dipping sauce of ponzu mixed with a dab of yuzu kosho (Japanese citrus-chili paste) for a bright, mildly spicy twist that complements the geoduck's brininess.

sesame oil drizzle

Sesame-oil drizzle

Lightly drizzle the sliced geoduck with toasted sesame oil and a sprinkle of flaky sea salt before serving, adding a nutty richness that contrasts the clean ocean flavor.

spicy gochujang

Spicy gochujang

Swap wasabi for a small dab of gochujang (Korean chili paste) mixed with a drop of sesame oil and rice vinegar for a Korean-accented kick.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Lean Protein Source

Geoduck clam is naturally low in fat and provides high-quality, lean protein, supporting muscle maintenance and satiety.

✓

Rich in Minerals

Geoduck is a good source of selenium, zinc, and iron — essential for immune function, metabolism, and healthy blood cells.

✓

Low-Calorie Option

With minimal added ingredients (soy sauce, wasabi, lemon), this dish is very low in calories while still being satisfying.

✓

Natural Hydration

The high water content of raw geoduck and the fresh daikon garnish contribute to hydration and a light, refreshing meal.

QUESTIONS?

Frequently asked questions

Frozen geoduck loses its crisp texture and sweet brininess; live geoduck is essential for sashimi-quality crunch and flavor.

PAIRS WELL WITH

Complete meals featuring this recipe

indian·30 min·445 cal

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Geoduck Sashimi

For 4 servings

Prepare a cold ice water bath.

Blanch and peel the geoduck.

Butterfly and slice the siphon.

Assemble the sashimi platter.

Serve immediately.