Smoked geoduck and horseclam?

[STIKNSTRINGBOW]

Anybody dry brine and low smoke these things?
..
Not much into raw, but brined, and smoked..
Then thin sliced...
.
Anybody tried?

[AL WORRELLS KID]

Have yet to use a dry rub on Geoduck, although it should help to retain some of their moisture.
 
Here's the one we use on our Geoduck's.....

Smoking Geoduck Clams.

Clean the clams.
Brine for 3-5 minutes in 40° brine. (Add 1.0 lb of salt to 1 gallon of water. This makes 40 degrees brine).
Drain and pat dry. Dip in oil. Drain.
Preheat smokehouse to 100° F (38° C) and dry the clams without smoke for 30 minutes.
Increase temperature to 180° F (82° C) and apply a heavy smoke for 30 minutes.
I love Geoducks even better than Razor Clams, (easier to clean the sand off.)
This beats "Canned" Smoked Geoduck, Hands Down!

 

[pianoman9701]

Raw siphon ceviche and breaded fried body for me please.

[jay.sharkbait]

I’ve been using it as a substitute for conch and making fritters.

[ASHQUACK]

Smoked razor clams are great, don't see why geo duck wouldn't be any different.