The geoduck (Panopea abrupta), called the elephant trunk clam in Chinese, is a large bivalve characterized by a body encased by two shells and a long neck called a siphon. They can grow up to 14 pounds and a meter long, but most are harvested at about one to two pounds. The majority is shipped to Asia where they get served up in Chinese hotpots or as sushi or sashimi in Japan, where they are called mirugai.
Like clams, oysters and other bivalves, geoduck are most popular live, preferably kept in a chilled salt water tank with good water circulation.
There are a variety of ways to cook geoduck. It can easily be blanched, stir-fried or cooked up in chowder. The more tender body meat will get sliced into thin strips and then breaded and fried, like other clam meat.
Geoduck Clam, Part I
Geoduck Clam Part II
Geoduck Sashimi
How to Cook a Geoduck
Cooking With Geoduck (Link)
http://www.geoduck.org/cooking-with-geoduck_en.html
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