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.

Pan-seared Sablefish with Canadian Geoduck and Grape Tomato Confit

Pan-seared Sablefish with Canadian Geoduck and Grape Tomato Confit


2 cups (500 mL) [1 dry pint box] Grape Tomato Confit
1 dry pint box grape tomatoes
1 ½ cups (375 mL) extra virgin olive oil
2 cloves garlic, smashed
2 sprigs each fresh rosemary and thyme
salt and coarsely ground black pepper
12 oz (350 g) sablefish fillets, skin-on, cut into 3-oz/90 grams portions
  salt to taste
1 Tbsp (15 mL) extra virgin olive oil
2 tsp (10 mL) balsamic vinegar
5 or 6 fresh basil leaves, rolled and cut into thin strips
1 Tbsp (15 mL) butter
4 oz (115 g) Geoduck from Canada siphon meat, thinly sliced on a bias
pinch bacon salt, optional

Grape Tomato Confit:
Heat oven to 250°F/120°C. Put grape tomatoes in a skillet or a baking pan large enough to hold them in a single layer. Pour oil over the tomatoes to cover. Add garlic cloves and rosemary and thyme sprigs. Season with salt and a few coarsely ground black peppercorns. Roast, uncovered, until the skins on the tomatoes begin to wrinkle, about 1 ½ hours.

Remove the tomatoes from the oven and allow to cool. Discard garlic and herb sprigs. Transfer to a container, cover and refrigerate. Bring back to room temperature and strain to separate tomatoes from the oil before use. Retain the oil for further use.

To Assemble:

Heat oven to 400°F/200°C. Season sablefish fillets with salt and let stand for 10 minutes. Rinse and pat dry with paper towels. Heat oil in a non-stick oven proof skillet over medium high heat. Sear sablefish fillets, skin-side down first, until golden, about 1 minute on each side. Place in oven to finish cooking, about 3 minutes. Transfer to warmed plates.

In a mixing bowl, toss together confit tomatoes, balsamic vinegar, basil and 1 Tbsp/15mL of the oil from the tomato confit. In another pan, over medium high heat, melt butter. Add geoduck slices and stir to cook quickly, about 30 seconds. Add tomato mixture and toss to warm briefly. Spoon mixture over sablefish and sprinkle each portion with a little bacon salt or good quality artisan salt. Serve with steamed rice and Japanese pickles on the side.

Serves 4

Chef’s Notes:

When cooked quickly in butter and tossed with confit tomatoes, the moisture in geoduck meat becomes a delicious natural sauce for the sablefish. This is a good example of serving geoduck to enhance the flavour of other seafood where the whole becomes better than the sum of its parts.