Geoduck
By: Sheri Wetherell
Published: May 27, 2009

I apologize, I know I fell off the face of the earth there for awhile. Well, I wouldn't say I left completely, I just fell into a large crevasse and I've just now climbed out. It was the conference I blame my absence on. And while it was a fabulous event (if I do say so myself!) it took all my attention away from you. But I'm back now and promise to share more with you daily!
We took some time Memorial Day weekend to recharge on our sailboat Miss Eulie. With gorgeous weather, water like oil,  and two Orcas to escort us along Alki beach, we sailed south to a little island called Hope. What more could one ask for!?
Once we anchored at Hope Island (a tiny, non-inhabited island packed with mollusks) we launched the dingy and paddled over to shore. Buckets and shovels in hand we were ready to go clamming! Initially, this was no easy feat. Most of the beach was hard pack making it almost impossible to dig. And how frustrating that was since we found siphon hole after siphon hole filled with geoduck! If you are not familiar with geoduck (pronounced gooey duck) it's the largest and most expensive clam around. Indigenous to the Pacific Northwest, its name means "dig deep" in Nisqually Indian. And dig deep you must! These guys have exceptionally long siphons, the part for which they are most prized, and are found a good foot and a half or more below the surface. Finding a soft enough spot on the beach to dig was a challenge but we were successful and dug up three!
Admittedly, these are not the most elegant creatures. In fact, they are down right ugly and enough to make a girl blush. Let's be frank and honest here, when the siphon is extended it's not something you really want to stare at (or at least get caught staring at)!

But once you get past its unfortunate appearance you can embrace its delicacy for indeed, it is a delicacy. It has a sweet flavor that's unparalleled. To me, this is not the clam meat that you want to throw in a creamy clam chowder, but rather in a simple preparation so as to enjoy its natural flavors. (We counted the rings on this one and found it to be 50 years old! They can live up to around 150 years!)

One of our favorite preparations is an easy ceviche. We sliced some up and let it "cook" in lemon and lime juice. Had we had some fresh ginger on board we would have added some of that too!
I do believe my spirit has been renewed...