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.

Sautéed Canadian Geoduck in XO Sauce with Bean Sprouts, Chinese Chives and Soba noodles

Sautéed Canadian Geoduck


1 cup (250 mL) cut flowering Chinese chives [2-inch/5-cm matchsticks]
1 cup (250 mL) cut yellow Chinese flowering chives [2-inch/5-cm matchsticks]
2 cups (500 mL) mung bean sprouts


¼ cup (60 mL) concentrated soup base for tempura and udon
¼ cup (60 mL) water
2 tsp (10 mL) grated ginger
1 Tbsp (15 mL) minced green onions
1 Tbsp (15 mL) toasted sesame oil
3 or 4 bundles soba noodles [3 oz/85 g each]
2 Tbsp (30 mL) butter
1 package [200 g/7.05 oz] mini oyster mushrooms, trimmed, separated
2 Tbsp (30 mL) XO Sauce
6 to 8 oz (195 to 225 g) Geoduck from Canada siphon meat, very thinly sliced

In a large pot of boiling salted water, blanch chives and bean sprouts briefly, about 30 seconds. Remove with slotted spoon and plunge the vegetables into ice water to set the colour and texture. Drain very well over paper towels.

Soba Noodles:
Just before you’re ready to serve, make the noodles. In a small saucepan, combine the soup base and water and bring to a boil. Add ginger and green onions, then sesame oil and mix. Cover and keep warm. In the same pot of water the vegetables were cooked, boil soba noodles until al dente (cooked through but still a little chewy). Drain really well while tossing to loosen the strands of noodles. Transfer to a mixing bowl, add soup mixture and toss with chopsticks or tongs to coat well. Divide onto warm serving plates and keep warm.

To Assemble:
In a wok or large skillet, over medium high heat, melt butter and sauté oyster mushrooms until golden, about 2 minutes. Add blanched chives and bean sprouts and stir-fry for 1 minute. Season with salt to taste and set aside. Turn heat to high. Add XO sauce to the wok and stir briefly until fragrant. Add geoduck and stir-fry briefly, about 30 seconds. Add mushrooms and vegetables mixture and toss well, stir-frying rigorously for about 1 minute. Divide stir-fry onto the plated noodles and serve immediately.

Serves 4 to 6

Chef’s Notes:

XO sauce is essentially a premium chili-spiked Chinese condiment enhanced with dried scallops, shrimps, garlic and sometimes even dry-cured ham. There are commercial versions available in Chinese supermarkets or you can buy some from your favourite Cantonese or Hong Kong-style seafood restaurants as many restaurants make their own version of it. As they often vary in flavour profile, I recommend tasting the sauce you choose and adjust seasoning and amount to your taste.