Razor clams are technically like regular clams and mussels but, their delicate white meat is a more like squid than palourde. They live burrowed in the sand where at low tide you can spot the ‘keyhole’ openings to their burrows.
Razors do have a habit of drooping out of their shell, just give the white fleshy bit a poke and it should wriggle back inside the shell. They are best eaten on the day of delivery but if you do need to store them overnight, wrap them in a damp cloth and keep in the bottom drawer of the fridge.
To prepare the razor clams first check they are closed, any open shells should close when gently tapped - if they don’t, you should bin them. Place all the clams in a colander and continually run cold water over them to remove excess sand. Check the outside of the shells to make sure they aren’t broken; any damaged shells should be discarded.
Don’t forget to remove the ‘foot’ of the clam before eating, and to cut out the central dark intestinal tract, leaving only the firm white clam meat. Make sure you don’t overcook the clams, as they can become tough quite quickly.
Our razor clams come from Scotland and come on 500g packs which will give you between 10 and 15 razor clams.