It's big. It's weird. It's delicious.

Our Smoked Geoduck (pronounced "gooey-duck") was born of an idea from the diver himself, and when those doing the heavy lifting ask, we answer! This giant, rare clam is wild-harvested by hand from the seafloors neighboring our home on Prince of Wales Island, but due to a lack of domestic market demand, nearly all of the harvest is shipped life overseas. We hope to change that, and thanks to strong relationships with our local diving fleet—and adventurous eaters like you!—we've been able to create and help nurture a new market here at home for nature's most curious clam.

Tasting notes: A giant clam with a mild flavor, firm texture, and appetizing golden color. Dry-cured with salt, sugar, and spices before smoking. We call it to clam bacon.

Serve it up: One of our favorite ingredients to experiment with in our test kitchen, we recommend introducing yourself to this local favorite as a simple cracker-topper or just digging in with your bare hands. Once you've become properly acquainted, set yourself up with our Geoduck Bloody Caesar and whip up any of our Galley's simple Smoked Geoduck pasta dishes. Our Smoked Geoduck can be used as a substitute in any recipe that calls for clams, like our recipe for thick and creamy Smoked Geoduck clam chowder.

Source:
Southeast Alaska

Harvested:
Diver-harvested

Ingredients:
Geoduck clams, salt, pure cane sugar, garlic, black pepper, all-natural wood smoke

Size: 6oz

Ingredients:
Geoduck clams, salt, pure cane sugar, garlic, black pepper, all-natural wood smoke

Nutrition Facts:
Serv. Size: 1/3 of can drained (57g), Servings: 3 Amount Per Serving: Calories 80, Fat Cal. 10, Total Fat 1g (2% DV), Sat. Fat 0g (0% DV), Trans Fat Og, Cholest. 30mg (11% DV), Sodium 350mg (15% DV), Total Carb. 3g (1% DV), Fiber 0g (0% DV), Sugar 0g, Protein 14g, Vitamin A (6% DV), Vitamin C (0% DV), Calcium (4% DV), Iron (8% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

About the Brand: Wildfish Cannery
Nature provides perfection—we’re here to preserve it.

For over 30 years we've been carrying on the craft and time-honored traditions of the region in the small seaside town of Klawock, home to Alaska’s very first salmon cannery more than a century ago. Klawock, located on Prince of Wales Island in Southeast Alaska, has a population of just 796, most of whom consider fishing an essential part of life.

Wildfish was founded in 1987 by Phyllis Meuller, the local school bookkeeper who saw the community's need for custom seafood processing. Today, the reigns are held by Phyllis's grandson, Chef Mathew Scaletta, who is dedicated to melding his fine-dining background (honed in foodie paradise Portland, Oregon) with his family’s craft. So three generations in and we're still here, taking the best of our traditions and adding a "new school" touch. The exploration and excellence never stop.