I present to you the world's largest burrowing clam.

This is the geoduck.

And oh my God, it's an alien.

What the?

Oh my God, just look at it.

This is a geoduck.

And well, it looks like a, I guess, yeah.

Anyway.

The geoduck is a type of saltwater clam

that only comes from this region in the pacific northwest.

They can burrow themselves several feet underground,

which makes collecting them a little difficult.

Isn't that right, Michael?

Yeah, absolutely.

So when we're harvesting geoduck,

we use low pressure, high volume water.

The water comes in through the wand,

and then it makes the ground soft enough,

so you can stick your arm down three feet

to reach the neck of the geoduck to pull it out.

The majority of the time what you're looking for

is these guys sticking up or these little holes

and that's how you know where they are.

And viola, a geoduck.

- [Michael] This is the belly,

the softest part of the meat of the geoduck.

This is the neck where the majority

of the meat comes from, the two siphons are on the end

and they're kind of like humans where, you know,

they're not all the same; it's just everyone's different.

The majority of geoducks farmed here

will be sent to east Asia,

where they are a sought after delicacy.

But here in Seattle, they're still a big deal

and nobody gets more excited for geoduck than this guy.

So Tom, how do you prepare it?

- We have put it in chowders in the past, from time to time,

but when you come in here to eat geoduck

at Taylor Shellfish, you're gonna have it raw.

It's all about accentuating the freshness

of the geoduck chilled on the plate

with all those other great fresh ingredients.

Prepared right, the texture of geoduck

is what really separates it from everything else.

You think about it as having the sweetness

of the scallop, the saltiness of calamari,

and you have a really excellent combination.

I love eating geoduck.

I'll just slice a bunch, put it on a plate,

squirt a little lemon, throw some salt.

I couldn't ask for more.

And now the most important part, the taste.

Delicious.