|here is a 2.5 pounds of geoduck (pronounced "gooey duck")|
I cut the siphon (I prefer to call it a trunk but it is also known as the neck for some people) at the base (next to the shell).
Remove the skin from the siphon (see above).
Next slide a sharp knife along the shell and gently remove the body. Remove the skin from the body.
Remove and discard the stomach contents, saving the mantle and the outer part of the stomach (if interested). I just remove the stomach contents and keep the rest. Because I was not able to eat everything in one day I placed the body in a plastic bag and kept it in the freezer for use later.
I cut the siphon lengthwise into one butterfly-like fillet.
Once cut, wash the siphon well to remove any sand or dirt.
Once cleaned cut the siphon according to your needs. If sliced thinly the pieces will curl up and this indicates freshness. Our bus driver who grew up in Washington and is an avid fisherman tells me he never buys seafood. He harvests them himself. He thought the siphon was tough so he uses a mallet to tenderize it. I find that fresh thin slices are tender and do not require this process.
*Be careful not to cut yourself on the sharp edges of the shell. Use gloves to protect yourself.