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 ...

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 ...

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 ...

Rehydrate the dried shitake in the boiling water for 10 minutes, stirring once or twice. Remove the mushrooms and save the liquid. Remove the stems from the shitake and slice the caps. With a sharp ...

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 -- ...

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 ...