Farming Geoduck: One of the Largest and Most Expensive Clam

Geoduck, native to Washington State, is one of the world's most sought-after and expensive shellfish.

Known as the largest burrowing clam, it has gained global recognition for its unique flavor, remarkable size, and scarcity.

The farming process of geoduck is labor-intensive, meticulous, and takes years to yield a product ready for the market.

What is Geoduck?

The geoduck (Panopea generosa) is a species of large, burrowing clam native to the Pacific Northwest, renowned for its distinct appearance and luxurious reputation.

It is the largest burrowing clam in the world, with shells averaging six to eight inches and a siphon that can extend over three feet.

Weighing up to three pounds, geoducks can live for more than 150 years, making them one of the longest-living marine animals.

Prized for their sweet, briny flavor and firm texture, they are a delicacy in global markets, particularly in East Asia, where they are often served raw in sashimi or lightly cooked in hot pots.

Geoduck Farming and Breeding

According to Eater, Geoduck farming begins with wild-caught clams to protect the genetic diversity of natural populations.

Divers harvest mature geoducks and deliver them to hatcheries, where they are fed nutrient-rich algae and kept in warm water to stimulate reproduction.

Fertilized larvae are nurtured in filtered water, consuming algae, plankton, and flagellates to grow. To address ocean acidification, carbonate is added to maintain an optimal pH for development.

Once the tiny geoducks are visible, they begin burrowing into sand, marking their readiness for transfer to specialized nursery floats in nearby inlets.

These custom-designed floats keep the geoducks accessible throughout the day, allowing workers to manage them without depending on tidal schedules.

The juvenile clams are placed in trays filled with sand, each tray holding approximately 1,000 geoducks.

At this stage, their brittle shells require careful handling to ensure survival and proper development.

Workers delicately sift through the sand to clean and separate healthy geoducks from debris, selecting only the strongest for planting.

These young clams are eventually moved to intertidal farms, where they burrow into the ground and grow over the next six years.

Each step of this labor-intensive process, from hatchery to beach farms, is performed entirely by hand, reflecting the precision and patience required to produce this prized delicacy.

Planting and Protecting the Geoducks

After hatching, young geoducks are transferred to a specialized floating raft system, an innovation designed by in-house engineers.

These rafts hold bins filled with sand and geoduck seed, suspended in the water, giving the clams an ideal environment to grow before being planted in the sand.

This extra step improves their survival rate and allows workers to plant fewer geoducks per protective tube—reducing the number needed from four or five to just three.

Depending on their growth rate, geoducks may stay on the raft for anywhere between three months to two years, with slower-growing batches taking longer.

Once they reach a sufficient size, the geoducks are sorted by hand and prepared for the next stage of their journey.

The young clams are then planted in intertidal farms, where they are placed into protective PVC nursery tubes.

These tubes shield the geoducks from natural predators, such as crabs, flounder, and diving ducks, while they gradually burrow deeper into the sand.

Workers take great care to plant each geoduck with precision, ensuring optimal growth conditions during the first 18 to 30 months.

Over time, as the clams become self-sufficient, the protective tubes are removed for reuse.

Managing intertidal farms requires careful coordination with nature’s rhythm, as workers have limited time during low tides to plant and maintain the farms.

Every task is planned and executed with precision to avoid losing valuable work hours. After approximately five years, when the geoducks reach their peak size, texture, and flavor, they are harvested.

Although geoducks can naturally live for up to 150 years, this structured farming process ensures a consistent, high-quality product for the market.

Harvesting the Geoducks

Once geoducks reach market size after six years, they are harvested using a gentle process.

Traditional harvesting involves underwater diving, while intertidal farming uses low-pressure sea pumps to liquefy the surrounding sand.

This method minimizes damage to the clams, as geoducks must be handled with extreme care to maintain their premium quality.

The process requires a keen sense of touch, as workers use their hands to free the geoducks without causing tears or blisters.

Harvested geoducks are sorted into grades based on size, color, and condition. The most prized geoducks, weighing average size of 2 pounds, are graded as "number one" and often fetch premium prices in markets.

After harvesting, the clams are secured with rubber bands to keep their shells closed during transport, ensuring they arrive alive and fresh.

From Farm to Plate

Geoducks are typically sold live to maintain their freshness.

Once out of the water, the clock starts ticking, and the clams must reach their destination quickly.

In some cases, geoducks go from farm to restaurant in as little as five hours. Their distinctive appearance, with siphons that can extend up to three feet, makes them a centerpiece for seafood enthusiasts and culinary adventurers alike.

Culinary Delicacy

Preparing geoduck is as much an art as farming it. The siphon and belly are the two edible parts, each offering a unique texture and flavor.

The siphon has a firm, slightly chewy texture, while the belly is more tender and rich. To prepare, the outer skin is gently removed by blanching the clam in boiling water for a few seconds.

The siphon is then sliced thinly, often served raw to highlight its natural sweetness. The belly, too, is delicately prepared, showcasing the geoduck's flavor with minimal seasoning.

Pairing geoduck with ingredients like salmon roe and lemon turmeric enhances its natural taste without overpowering it.

Despite its unusual appearance, geoduck offers a surprisingly sweet and refreshing flavor, making it a prized ingredient in high-end cuisine.

Summary

Every geoduck represents the culmination of years of hard work. From planting seeds in sandy beaches to harvesting by hand, the process is a testament to the dedication of shellfish farmers.

Geoduck farming is not just a livelihood; it is a passion for those who work tirelessly in the mud and tides to bring this extraordinary delicacy to tables worldwide.

Geoduck's rarity, coupled with its rich flavor and long growth cycle, cements its status as a luxury food item. Whether enjoyed raw, steamed, or as part of a sophisticated dish, geoduck continues to captivate food lovers and gourmets around the globe.