As China’s ban on West Coast shellfish continues on, geoduck purveyors are looking to bump up demand for the unique clam at home. Read: Developing A Taste For Geoduck In The Northwest Geoduck is a ...

Some of the lowest tides of the summer will occur beginning June 30 through the Fourth of July weekend, and will allow a rare chance for shellfish gatherers to harvest geoducks on some Puget Sound and ...

Any conversation about geoduck clams really should begin by getting the 12-year-old boy humor out of the way at the start. Because there really is no way around the fact that these very large clams -- ...

Some extremely low tides are looming on the near horizon allowing shellfish gatherers a rare chance to harvest geoducks. Those who don’t want to attempt getting down and dirty for these deep-dwelling ...

Remember Hung Huynh, the Season Three winner of cable television's Top Chef? And remember that really weird ingredient he used to create a dish one of the judges called "three-star worthy"? It was ...

Ever since a recent visit to the Modernist Cuisine Lab, I cannot stop thinking about geoduck. Yes, I’ve got a giant clam on the brain. The Modernist Cuisine Lab is one slice of the pie that’s known as ...

SEATTLE — State health officials Tuesday said their arsenic testing has confirmed that geoduck clams harvested from a bay in Puget Sound are safe to eat, following toxicity concerns that prompted ...

I got my first taste of geoduck recently when I headed over to Chinatown on lunch break with a few intrepid coworkers. (Science blogger Sarah and science editor Laura were especially eager to try some ...

Pronounced "gooey-duck," these hefty clams bury themselves in sand where they stay for 100 years, doing little more than stretching their meter-long, fleshy siphons up into the water column to feed on ...

A surprise twist will affect the rest of the season -- and not necessarily for the better. By Seth Abramovitch Senior Writer After last week’s preliminaries, the competition has officially begun.

Geoducks (that's pronounced gooey-duck) are a shellfish delicacy, fetching about $30 a pound here in Seattle. But how do you cook these curious creatures? Kevin Bartlett of Taylor Shellfish at Melrose ...