Fresh-Frozen Razor Clams in Shell

Razor clams — long, narrow shells with the two siphon tips showing at one end — opened and dressed with garlic and spring onion. The meat is pale, plump and firm, sitting the length of the shell.

Razor clams are sweeter and meatier than most clams. They cook in a couple of minutes and are best kept simple: steamed with garlic and a splash of soy, or grilled until the shells just open.

• Whole razor clams in the shell
• Long narrow shells with siphon tips
• Plump, firm, sweet meat
• Steam with garlic, or grill

Keep frozen at -18°C or below. Cook thoroughly before eating.