Geoduck from Canada, harvested from the wild, is formed by nature and therefore each clam is unique. While the outward appearances will vary in size, colour and shape, the overall taste and texture of distinct geoducks will remain similar.

The taste and texture of the geoduck’s siphon meat however is different than the taste and texture of the body meat, providing versatility and endless opportunities for delicious dishes. The shell completes a dish as a beautifully natural, decorative accessory.

Canadian geoduck expert, Chef Stephen Wong, notes the wonderful benefits of working with geoducks of all sizes and also all parts of the geoduck. He has created the following 5-Course Geoduck from Canada Menu to fully embrace the entire geoduck and geoducks of all sizes, shapes and colours.


Vancouver, British Columbia, Canada

Stephen Wong is a popular and well respected Vancouver chef, journalist, cookbook author, and food and hospitality industry consultant who is highly regarded in Canada as the leading expert in geoduck and Asian cuisine.

Born in Hong Kong, Wong moved to British Columbia, Canada in his early adult life and started his career as a chef, a manager and owner of a number of top restaurants in Vancouver throughout the 1980s and 1990s. Today, he is in demand by local food producers, harvesters and merchants to help them develop and promote their specialty food and beverage products. He is also the founding Chair of Canada’s Chinese Restaurant Awards and regularly hosts visiting media groups as a local food and hospitality industry resource.

With his inherent understanding and passion for Asian cuisine and vast knowledge and commitment to products grown in British Columbia, Stephen Wong has naturally become the country’s expert in Geoduck from Canada.

Grilled Canadian Geoduck with Satay Garlic Butter and “Battera-style” Avocado Sushi

Butter and Battera-style Avocado Sushi


6 oz (170 g) Goduck from Canada body meat, cut into ¼-inch/0.5-cm thick slices
4 to 6 bamboo skewers


2 cups (500 mL) cooked and seasoned sushi rice
2 Tbsp (30 mL) mayonnaise
1 large avocado, peeled and thinly sliced
  salt and pepper to taste
for garnish nori, toasted sesame seeds, and daikon radish sprouts


¼ cup (60 mL) salted butter, softened
2 Tbsp (30 mL) satay paste (also known as barbecue sauce [Bullhead Brand])
1 large clove garlic, minced
1 Tbsp (15 mL) Chinese shaoxing cooking wine

Thread 4 to 5 pieces of geoduck meat onto each bamboo skewer. Cover and refrigerate until ready to use.

“Battera-style” Avocado Sushi:
If you have a battera mould, layer in a layer of sushi rice, spread some mayonnaise on the rice, arrange a layer of sliced avocado on top, season with some salt and pepper, then add another layer of rice and press until well-packed. Cut the sushi into squares or rounds, place on serving plates and garnish with a sprinkle of nori and toasted sesame seeds on top and decorate with some radish sprouts. If you don’t have a battera mould, line a small straight-sided ramekin with a sheet of cling film large enough to cover the top of the ramekin once it is filled. Fill the bottom of the ramekin with a ½-inch/1-cm layer of seasoned sushi rice, pressing down gently and evenly all around. Spread some mayonnaise on the rice and layer in slices of avocado. Season with salt and pepper. Top with another layer of rice. Fold the cling film over to cover the layers of rice and avocado like wrapping a parcel. Press the “rice cake” with the bottom of a smaller ramekin until the layers are tightly packed. Invert the ramekin to de-mold the sushi gently. Remove and discard the cling film and plate as above. Repeat for each portion.

Satay Garlic Butter:
Combine butter, satay paste, garlic and cooking wine in a glass bowl and heat in microwave oven for about 30 seconds or until warm. Mix well. Or place ingredients in a small saucepan, stir and heat until warm.

To Assemble:
Heat a grill or a grill pan over medium high heat. Place the skewers of geoduck on the grill and press down lightly with a spatula for about 15 to 20 seconds. Using a basting brush, baste the skewers evenly with the melted satay butter. Turn skewers over, baste and cook the other side for 30 seconds. Transfer skewers to garnished serving plates and serve immediately.

Serves 4 to 6

Chef’s Notes:

This is an easy, savoury way to enjoy the body meat of a large geoduck. As the body meat is softer in texture and stronger in flavour, it is well complimented by the more intense nutty flavour of the satay butter. The sushi garnish completes it as a stand-alone small-plate or part of a multi-course geoduck feast.