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.

Canadian Geoduck Corn Chowder

Canadian Geoduck Corn Chowder


2 Tbsp (30 mL) butter
2 tsp (10 mL) grated fresh ginger
½ cup (125 mL) finely chopped onion
½ cup (125 mL) diced green bell pepper
½ cup (125 mL) diced red bell pepper
½ cup (125 mL) diced yellow bell pepper
2 new yellow potatoes, peeled and diced
3 cups (750 mL) chicken stock
1 398 mL/14 fl oz can of cream-style corn
1 cup (250 mL) frozen or cooked corn kernel
1 cup (250 mL) half-and-half cream (10-12% M.F.)
1 tsp (5 mL) salt, or to taste
1 tsp (5 mL) dried chili flakes or minced fresh Serrano chilies, or to taste
6 oz (170 g) thinly sliced Geoduck from Canada siphon meat
2 Tbsp (30 mL) chopped cilantro

In a large saucepan, melt butter over medium heat. Add ginger, onion and bell peppers, stir and cook for about 2 minutes or until vegetables are translucent and softened. Stir in potatoes and chicken stock. Lower heat, cover and simmer until potatoes are tender, about 15 minutes. Turn heat to medium, add both creamed corn and corn kernels and cook for 3 minutes. Add cream, season soup with salt and chilies to taste, and bring to a boil.

Add geoduck slices and stir briefly to mix. Remove from heat, cover and steep for 1 minute. Stir in chopped cilantro. Ladle into serving bowls and serve with slices of good crusty bread.

Serves 4 to 6

Chef’s Notes:

The sweetness of this creamy corn chowder really brings out the sea-sweetness of the geoduck. But it is important not to overcook the geoduck. Stirring in the geoduck slices and steeping them off–the-heat will keep them tender and retain the fresh, rich taste.