Live Scotland Razor Clam

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Razor clam is a common name for long, narrow, saltwater clams (which resemble a closed straight razor in shape). They are also known as "bamboo clams". The classic method for cooking razor clams is by steaming them in a flavoured liquid, perhaps with a splash of wine and some sweated onions and garlic, though there are all kinds of methods that flatter their sweet, delicate meat. Tang hoon (mung bean vermicelli) may be placed beneath the clam meat so that it can soak up all the seafood juices released during steaming. The clams are topped in crispy garlic oil for that extra crunch and aroma. Razor clams should be cleaned before cooking. Use a pair of kitchen scissors to cut away the blackish sag of innards & clean each clam thoroughly in slow running water.

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