Frozen Razor Clams

Razor clams, the long straight-shelled ones that look like a knife handle, cleaned of sand and frozen in the shell. The shells are thin and brittle, the meat inside is a firm pale tube with a sweet, faintly iodine bite. A 2 kg pack holds around twenty to twenty-five pieces.

Flavour

Briny and sweet, closer to a scallop than to a hard-shell clam, with a springy chew that softens as soon as it hits heat. The liquor inside the shell is intensely savoury and worth keeping for the pan.

Kitchen Notes

• Blanch in boiling water for ninety seconds, then dress with garlic, spring onion and hot oil.
• Split the shell lengthways and grill the meat with garlic butter until the edges curl.
• Stir-fry fast with ginger, chilli and rice wine, and stop the moment the meat firms.
• Toss through noodles with a spoon of the cooking liquor.

Rinse the shells under cold water just before cooking, and discard any that stay open before they go in the pot.

Storage

Keep frozen at -18 degrees Celsius for up to six months. Thaw overnight in the refrigerator and cook within twenty-four hours; do not refreeze.