Fresh-Frozen Razor Clams Shell On

Razor clams left whole in the shell, long and narrow with squared ends and a pale, faintly translucent sheath drawn tight around the body. The open end shows a plug of orange-pink siphon meat, firm and glossy, with a thin dark line along the shell edge. They are shown three ways: five arranged on a cream plate on a warm wooden counter; two on a small white plate on a steel bench, their shells wet and shining; and four on a cream plate with sliced spring onion and a few slices of ginger alongside.

The meat is firm and sweet with a clean brininess, and it stays tender if cooked quickly. Steam or simmer them for a few minutes, grill them in the shell, or open them and stir-fry the meat with ginger and spring onion.

• Whole, in the long rectangular shell
• Orange-pink siphon meat at the open end
• Firm, sweet flesh
• Steam, simmer or grill briefly

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.